Wings Around the World

Everyone loves chicken wings and everyone has their favorite sauce. Here, simply grilled (or roasted) naked wings are served with a choice of easy to make sauces.

For the Wings

18 chicken wings
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper

  1. Preheat the grill to medium-high or the oven to 425°F.
  2. Cut the tips off the wings (they burn easily), then cut them in half at the joint.  Rinse the wings and pat them dry with paper towels.
  3. In a large bowl, toss the wings with the oil, salt and pepper.
  4. Grill or roast the wings until cooked through, about 15 minutes.  Serve with your favorite sauces

For the Teriyaki Sauce

3 tablespoons sake
3 tablespoons mirin (sweet cooking sake)
5 tablespoons soy sauce
4 tablespoons sugar

  1. In a small saucepan, bring the sake, mirin, soy sauce and sugar to a boil and simmer for 10 minutes.  Cool and refrigerate until ready to use.

For the Barbecue Sauce

1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup finely chopped onion
2 cups ketchup
2 cups water
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons paprika
2 tablespoons chili powder
1/4 cup packed dark brown sugar
2 tablespoons honey
1 tablespoon kosher salt

  1. In a large skillet, heat the olive oil over medium heat.  Add the onion and cook for 2 minutes.  Add the garlic and cook for 1 minute more.
  2. Add the remaining ingredients and simmer until thickened, about 25 minutes.  Cool and refrigerate until ready to use.

For the Honey Chipotle Sauce

1/2 cup honey
1 1/2 tablespoons canned chipotle puree in adobo
1 1/2 teaspoons Dijon mustard
1 teaspoon ancho chili powder
1/2 teaspoon salt
1 tablespoon vegetable oil

  1. In a mixing bowl, combine all of the ingredients.  Refrigerate until ready to serve.  Bring to room temperature before serving.
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