Chicken Wings with 4 Sauces

This Super Bowl Sunday, hundreds of thousand of millions of chicken wings will be consumed.  They will typically be of your Buffalo wing variety.  Back when I was  a "baby" bitchy, meaning basically just learning to really cook, I decided to make the future Mr. Bitchy a batch of Buffalo wings.  How hard can that be.  Fry some wings, dip them in a butter and Tabasco and finish in the oven.  Serve with blue cheese and celery stalks.  Well, since I wasn't using a recipe, I didn't know how much Tabasco to put in for say a dozen wings.  I think I used 1/2 to 3/4 of a bottle.  You literally couldn't get the wings within 6 inches of your nose the heat waves were so intense.  Needless to say, cooking Buffalo wings brings back awkward memories.  Here's a way to update those wings by using dipping sauces instead.  But as the guy told George on Seinfeld, "no double dipping!" Courteous of Bon Appetiti magazine:

Chicken Wings
9 to 9 1/2 pounds chicken wings (about 36 large)

• 3 tablespoons vegetable oil plus additional for grilling
• Sauces to toss (see below)

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure below.

Cut off tips from chicken wings with kitchen shears or a large heavy knife (save to make chicken stock), then halve wings at joint. Pat dry, then toss with 3 tablespoons oil and 1 teaspoon each of salt and pepper in a large bowl.

Oil grill rack, then grill wings in batches (covered only if using gas grill), turning occasionally, until cooked through, 10 to 15 minutes per batch. Toss wings in a bowl with your choice of sauce. Transfer to a platter and serve.

GRILLING PROCEDURE

Charcoal grilling instructions:
Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).

For direct-heat cooking: 
When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:
HOT: 1 to 2 seconds
MEDIUM HOT: 3 to 4 seconds
LOW: 5 to 6 seconds

Gas grill instructions:
Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.

Sriracha Buffalo Sauce

Lemon Pepper Garlic Vinaigrette

Balsamic Hoisin Sauce

Smoked Paprika Vinaigrette

Sriracha Sauce:

• 
  1 1/2 sticks (12 tablespoons) unsalted butter
• 1/2 cup sriracha (Asian chile sauce) or hot pepper sauce such as Frank’s Red Hot sauce
• 1/4 cup white-wine vinegar
• 
  

Preparation:

Heat butter, sriracha, vinegar, and 1/4 teaspoon salt in a small saucepan over medium heat, stirring, until butter is melted.

Lemon Pepper Garlic Vinaigratte

2 to 3 large garlic cloves,
 1 1/2 to 2 tablespoons coarsely ground black pepper
1 tablespoon grated lemon zest, 1/3 cup fresh lemon juice 
1 tablespoon white-wine vinegar
 1 tablespoon Dijon mustard 
3/4 cup extra-virgin olive oil
 1/4 cup chopped fresh tarragon or basil (optional)

preparation

Mince garlic, then mash to a paste with 3/4 teaspoon salt.

Whisk together garlic paste, pepper, lemon zest and juice, vinegar, and mustard, then whisk in oil until emulsified.

Whisk in herb, if using.

Smoked Paprika Vinaigrette

1/3 cup sherry vinegar

• 1 tablespoon Dijon mustard
• 2 1/2 teaspoons smoked paprika, or to taste
• 2 large garlic cloves, minced
• 3/4 cup extra-virgin olive oil

preparation

Whisk together vinegar, mustard, paprika, garlic, and 3/4 teaspoon each of salt and pepper in a bowl, then whisk in oil until emulsified.

Balsamic Hoisin Sauce

• 1 1/2 cups balsamic vinegar
• 3/4 cup hoisin sauce
• 2 tablespoons unsalted butter

preparation

Simmer vinegar, hoisin sauce, and 1/2 teaspoon salt in a small heavy saucepan, uncovered, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes.

Remove from heat and stir in butter until melted.