Two Way Wings
Ingredients
Wings
Honey Garlic Sauce
Blue Cheese Dip
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Trim any excess fat from wings, cut off wing tips and cut wings into two by separating at the joint.
Place in large saucepan, add water to just cover the wings, and bring to a boil.
Reduce heat and simmer 10 minutes.
Drain and pat dry.
Meanwhile, rub grill well with vegetable oil and preheat barbecue for 10 minutes.
Toss half of the parboiled wings in hot sauce to coat.
Combine ingredients for honey garlic sauce and toss remaining parboiled wings in this sauce until well coated.
Reduce barbecue heat to medium or medium-low and cook wings until crisp and nicely glazed, brush with sauce and turn often, about 15 to 20 minutes.
For blue cheese dip combine ingredients and blend well. Makes about ¾ cup (175 mL). Serve hot wings with blue cheese dip alongside.
Nutrition Info
| Per 220 g serving | Amount |
|---|---|
| Calories | 480 |
| Protein | 33 g |
| Fat | 31 g |
| Saturated Fat | 9 g |
| Carbohydrate | 15 g |
| Sugar | 13 g |
| Cholesterol | 140 mg |
| Sodium | 690 mg |
| Per 220 g serving | % Daily Value |
|---|---|
| Potassium | 9 |
| Calcium | 6 |
| Iron | 10 |
| Vitamin A | 8 |
| Vitamin C | 8 |
| Vitamin B6 | 36 |
| Vitamin B12 | 30 |
| Folate | 5 |
| Zinc | 27 |
