Tasty Wing Recipes for Beginners

In Recipe

We’re all about our new indoor charcoal grill here at Truman Tavern and we’re getting rave reviews about all of our delicious smoked and grilled menu items.  Of course no menu would be complete without some fantastic wings to get the party started right!  Decatur restaurant fans are raving about our new fun menu and specials including our Smoked Wings, Carolina Smoked Ribs, Taco Tuesday, Friday Happy Hour and beer and wine specials.

Here are some wonderful wing recipes for you to try if you can’t get yourself over to the most fun and tasty restaurant on Decatur Square.

Teriyaki Chicken Wings

Ingredients

Wings:
  • 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
  • Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
  • 1 cup low-sodium soy sauce
  • 1 cup grapefruit juice
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 3 tablespoons rice wine vinegar
  • 1/4 cup brown sugar
  • 1 fresh, hot red chile, halved
  • 5 garlic cloves, halved
  • 2-inch piece fresh ginger, smashed with the side of a large knife

Directions

Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.1

Recipe courtesy of Tyler Florence

Dry-Rubbed Smoked Chicken Wings

Ingredients:

Butts To Go Wing Rub

  • ½ cup paprika
  • ¼ cup kosher salt
  • ¼ cup freshly ground pepper
  • ¼ cup garlic powder
  • 2 ½ tablespoons dried oregano
  • 2 tablespoons cayenne pepper

Directions

Stir together paprika, kosher salt, freshly ground black pepper, garlic powder, dried oregano, and cayenne pepper in a bowl. Use immediately, or store in an airtight container up to 1 year.

Prepare smoker according to manufacturer’s instructions with an area cleared of coals to create an indirect-heat area, bringing internal temperature to 215°F; maintain temperature 15 to 20 minutes. Toss chicken wings and drumettes in Butts To Go Wing Rub until liberally coated. Smoke chicken over indirect heat, maintaining temperature inside smoker around 215°F until done, 1 1/2 to 2 hours.2

Recipe courtesy of Wade Reich, of Butts To Go in Pell City, Alabama via Southern Living

So next time you’re in the mood to cook up some great apps for your guests, give one of these great wing recipes a try!Ifthe weather’s not cooperating, or you’re just not up to cooking, come on down toTruman Tavern!  With our new indoor charcoal grill there’s never a reason to not have your favorite grilled items! Come give our new menu a try and you’ll be hooked!

We strive to be your go to fun and casual tavern on Decatur square, and we hope you will follow us on Facebook, Instagram, Twitter and check out our blog for favorite recipes, cocktails and all things food related!  Of course, don’t forget to come grab a seat Sundays at our outdoor Decatur patio and let us serve you mimosas or Bloody Mary’s and classic brunch fare.

1 http://www.foodnetwork.com/recipes/tyler-florence/teriyaki-chicken-wings-recipe-1915521

2 http://www.southernliving.com/recipes/dry-rubbed-smoked-chicken-wings-recipe

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