Barbecued Chicken

Chicken (or Beef) Satay

Jerk Chicken

Grilled Greek Chicken and Pitas

Vietnamese Grilled Chicken

Roasted Chicken and Corn Salad

Cornish Game Hen

Grilled Turkey

Cranberry Glazed Turkey Tenderloins

Turkey Roulade with Boudin

Jambalaya with Grilled Chicken and Smoked Sausage

Hot Wings


Hot Wings

Grilled chicken wings are our choice for an appetizer for an informal get-together. These soak overnight in our GOG Pepper Sauce and white wine, then finish with the only prepared commercial sauce we use - Crystal Wing Sauce. WOW!

These start out slow, and finish on a hot fire to crisp the skin and set the sauce. Our Maytag Bleu Cheese Dressing just kicks it through the goalpost. You don't need to worry about cleanup — there won't be any leftovers!

1 large package chicken wings, about 24-30 pieces, washed and prepped. Separate the large bones at the joint and remove and throw away the wing tips.


1/2 cup GirlsonaGrill Pepper Sauce, or 1/4 cup other hot sauce

1/2 bottle of good, light-colored beer (we like Abita Beer)

1 cup dry white wine (Pinot Grigio)

2 Tbs salt

1 Tbs coarse-ground fresh pepper

1 Lemon, sliced thin

4-5 cloves of garlic, smashed

1/2 onion, rough chopped

4 jalapeno peppers, with seeds, rough chopped

Combine all in a large Ziploc bag, and add prepped chicken wing pieces and marinate overnight in the fridge. These don't need to come out and come to room temp because they're so small, and warm, raw poultry is so dangerous. Keep them cold until they go on the grill.

Finishing Sauce:

1 bottle of Crystal Wing Sauce

juice of 1 lemon

1/4 cup white wine

Combine all ingredients in a grill-proof bowl. Divide this in half, and leave half in the bowl and put half in condiment squeeze bottle or measuring cup with a pouring lip.

Start with a two-level fire - with one side medium, and the other side cooler. The wings will start over the fire, but don't worry about grill marks yet - just get them cooking and browning. As they brown, move them to a foil tray on the cooler side of the grill until all of the wing pieces are hot and brown (about 10 mins). Close the lid and let them smoke for about 10 mins, turning occasionally and letting each of the pieces spend some time close to the fire.

Open the lid, and add some wood chips to the fire, letting the fire get hot again. Move the wings, a few at a time into the bowl of hot sauce, then onto the hot side of the grill until they have good grill marks, rotating constantly until they are brown. Baste with the finishing sauce that you put in the condiment container, being careful to never touch the uncooked chicken with the container. When they have good grill marks and have browned, move to a platter (about another 10 mins). Use the sauce remaining in the condiment container to serve on the side. Dispose of all of the sauce in the grill-proof bowl that the uncooked wings were dipped into.

Serve with Maytag Bleu Cheese Dressing, lime wedges, and carrot and celery sticks to take the heat off.

Maytag Blue Cheese Dressing

4-6 oz. of high quality blue cheese such as Maytag or Point Reyes

1 cup Hellman's mayonaise

2 Tbs. onion, chopped fine

1-2 cloves of garlic, pressed

1 Tbs. Worschestershire Sauce

1 tsp. cider vinegar

1 tsp kosher salt

1/2 tsp white pepper, ground

Combine all ingredients in a blender or food processor and process until relatively smooth. Store in a glass Ball or Mason jar in the refrigerator for up to a month.

These terrific hot wings start on a low fire, and finish hot to crisp the skin and set the sauce. The GirlsonaGrill Maytag Bleu Cheese Dressing knocks this dish through the goalpost. WOW!
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