Chicken Wings Three Ways

Ingredients

4 lb chicken wings

monte's sauce
1/2 cup Olive Ranch® Extra Virgin Olive Oil
3/4 cup Frank’s® Original Hot Sauce
2 tablespoons Cajun Power® Cajun Seasoning

asian sauce
1/4 cup Bourbon Barrel Foods® Soy Sauce
1/4 cup Pearl River Bridge® Light Soy Sauce
1/4 cup Bourbon Barrel Foods® Kentuckyaki
3 tablespoons hoisin sauce
~1 tablespoon Huy Fong Foods® Garlic Chili Sauce, to taste
~1/2 tablespoon Huy Fong Foods® Sriracha, to taste
1 tablespoon sesame oil
1 tablespoon C&H® Granulated Sugar
1 tablespoon garlic powder
1/2 tablespoon ground ginger

Cajun Power® sauce
1/4 cup Olive Ranch® Extra Virgin Olive Oil
1 cup Cajun Power® Garlic Sauce, Spicy
1 teaspoon garlic powder
1 teaspoon C&H® Granulated Sugar
1 tablespoon Cajun Power® Cajun Seasoning
1 tablespoon Spice House® Louisiana Creole Blend
2 teaspoon Pointershire Sauce (worcestershire sauce)

Directions

In 3 one gallon size freezer bags, divide the chicken wings equally and set aside.

for each flavor of sauce
Combine ingredients in a bowl or 2 cup measuring cup and mix until well combined. Reserve ~1/4 cup of each sauce separately in a container for coating grilled wings after cooking.

With the remaining sauce, pour into the gallon freezer bag with the chicken wings. Let chicken marinate for at least 8 hours or overnight.

grill the wings
Grill the chicken wings and once finished cooking, place the wings into separate large bowls. With the reserved sauce, coat the wings before serving.

Notes

• Serve with grilled iceberg lettuce wedge with homemade blue cheese dressing and grilled thick cut bacon garnish.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.