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You know what summer means? Summer means burgers, hot dogs, and wings. But not buffalo wings. These are the wings of summer. Three grilled wing recipes that are sticky, tangy, smoky, and completely backyard worthy. Alabama white. Is that good? Alabama white. Ala Alabama. Ala bama. Did I just say bama? Bama white. Don't they People who go to college there only say they go to bama? They shorten it to that? Do you say Do you shorten it to bama? I don't know. Alabama white, peach habanero, Mhm. and dill pickle ranch. Holy Yeah. Three different types cuz we got you back. Big time. We're going to make a sauce, a glaze, and then a sauce, and then we season and we uh Do you Bet you.
You know what I mean? Right there. [whistles] Right there. We begin with the Alabama white mayo. Apple cider vinegar, prepared horseradish, Dijon, Worcestershire, a little brown sugar, garlic powder, some pepper, and salt, of course. And we mix. Oh boy. Our pickle ranch sauce is next. Similar start. Little mayo, and some sour cream, some diced dill pickles, and a little juice, some fresh dill, little garlic powder, little onion powder, black pepper, tiny bit of salt, and we mix. Lordy, lordy. How good is this going to be? Next, our glaze for the peach habanero. And our glaze begins with one of the sweetest looking peppers known to mankind. Isn't it lovely looking? You think it would have this light little
citrus flavor. Well, here's the deal. This is about 20 to 25 times hotter than a jalapeno. So, I'm wearing gloves, Sparky. And I also don't want seeds. So, I'm going to carefully take them oot. I smell that. Oh, can you smell that, Max? I don't know if it's made its way over to you yet. You really have to be careful with these things, including washing this knife after you cut. Don't put it down, think it's safe, and then use it for something else cuz you'll be sorry. So, I'm just going to do this. Cutting super thin little strips. I think the whole thing in will be fine. If you've got company that's a little spice What's the word? Um conscious Sorry, spice conscious?
Spice conscious? Or spice adverse is what I meant. I think maybe you would put half in. But, I'm going to be We're We're okay with spice here. So, just get these the thin little strips into little bits, and then we're going to come back and run our knife through it again to make sure everything's super tiny. Let's collect up this business, wipe the deck, take off the gloves, clean the knife, and we'll get the glaze going. And with our little pan on the heat, we'll add our ingredients. Some butter, more garlic. Everything's just melting together. This dangerous little habanero, peach or apricot preserves, use what you like. Little barbecue sauce for some sweetness, apple cider vinegar,
shot of soy sauce, and the required pinch of salt. And we'll stir and let this melt together. When it comes to a simmer like this, turn it down a little bit. You don't want a rapid simmer. And leave it for, you know, 5-6 minutes. It will make the flavors just get better. This is fantastico. Time for the wings. Let's go. First up, just make a little seasoning for them. And this will be simple. This will be salt and pepper and a little smoked paprika. Or as Max likes to call it, smoked papi. And here's what we've got. Oh, what is going on here? These ladies and gentlemen are pickle juice brined wings.
They've been in this bag about 3 hours. 3 4 hours, you're all good. If you only have an hour, go for it. You don't need to go overnight at all. So, these we have to now drain. Stand by, let me just dump this pickle juice, and on we go. And look, aren't they lovely? Oh, they've plumped up. Yeah, that's nice. All right, more paper towels because wet wings are not our friends. Leave these guys for a second, we'll deal with these ones. There you go. We're going to do six of each. So, they can come off. We'll give them just a little shot of neutral oil. Like this. Zip. And now some of our seasoning. Flip everybody over. Now, let's deal with our pickle wings. And the only difference
here is that you may or may not remember, I called these dill pickle ranch wings. So, to this seasoning, we'll add some ranch powder. Give it this little heave-ho. No, sorry. A heave-ho is when you get rid of something. We'll give it this little mix. This gets oil, and they get seasoned. The recipes below will make a couple pounds of wings for each recipe. Ignore what I'm doing is what I'm telling you. Follow the recipe for proper amounts. All right, we're not just throwing these right on the grill.
We're going to skewer them first. And we skewer. [snorts] So, let's go. We're going to want six of each of these fellows. Skewer away, ladies and gentlemen. Skewer away. I'm going under this first bone right here to give them a little more support. That's pickle. Those are the other two. I say it's time. All right, so here's the deal. The Alabama and the habanero peach have the same seasoning. They're going to cook the same. So, they'll just go on. And this is not hot down here and that's where my handle is. The habanero ones will get glazed near the end. My pickle guys, I'm going to keep separate because well, they're just different. And so, like to cook anything
here, I'm going to turn a lot. I think it's a great way to cook with the skewers and a wide skewer makes life a lot easier. Stuff doesn't twist around on you. So now, as I like to say, we're just cooking chicken. You're going to look for these little guys to be somewhere around 175 to 185. The fat will render, they'll be delicious, they'll start to get crispy on the outside. And uh that's pretty much it. So, settle back and uh pay attention. It's been about a minute. Let's see if we have any color at all. Uh barely. But that's okay. If you cook them too hot, the outside's going to burn up before the inside gets done and nobody wants that. All right, it's time. Let's give our little guys a turn.
Beautifully even. That's what you want. Oh, mother. Mother of pearl. All right, keep going. Turning. Okay, how am I going to remember these pickle ones? That's how you're going to know the pickle. I got to put a mark in cuz I'm going to end up moving these guys around. You see those little marks? I see. My teeth marks. All right, we're there. Look it. Gorgeous. Those are the pickles. Geez Louise, these are fantastic. Okay, remember it's time to baste the habanero. I choose you, Pikachu. And now, because it's a sweet sauce, as we always say,
a sweet sauce you want to put on near the end because it'll burn if you get it on too early while everything's cooking. But, speaking of burning, we now want to burn that in a little bit. So, we'll do this. And get the back. Tell me. Just tell me. Okay, tell you what. I don't know. Tell me they're beautiful. Fine. I knew that. You didn't have to tell me. Just give these guys another second that way. We'll give them a couple of turns. Little basting. Then everybody's coming off. Okay, so here's what happens.
One paint. And everybody's coming off. And here's our lineup. Dill pickle ranch. Wow. With the sauce. Sticky peach habanero. All glazed up. And Alabama white with its sauce. And we'll give it just a little brushing. Oh, lordy, lordy. Horseradish, the Dijon. Little mayo in that. Oh god, the seasonings. Crap. Crap sticks. And just so we know what we're dealing with. Just a little fresh dill. Down here on the dill pickle ranch guys. And we're done. There you go, ladies and gentlemen. If those aren't beautiful, I do not know what is. Well, I don't know what to do. I do. Let's start with this kid right here. The Ow. Ow, it's
hot. The dill pickle ranch. Goodness gracious. Oh, you get dill pickle. With a little sauce. Sorry. That was about as inelegant as you could ever get. Oh my god, new favorite wing. But stay there. New How about this guy? Get a load of this guy, the sticky peach habanero. Not too hot at all. I should have left the seeds in. Crispy on the outside, perfectly cooked on the inside. God, is that good? Okay, one more. Alabama white. Ooh, boy. Look at you. Mhm. Mayo, mustard, horseradish. God, maybe we need to check out what other foods I've got down there because this is sensational. All right, everybody, you've got three new wings to work on
all summer. And if I had to pick one, I couldn't. I say just make all three. Make the sauces ahead of time, and get everything ready, you're fine. And if you don't have skewers, then just put them on the thing. Do it by hand. It's all good. It's crazy how good these are. And the am I calling these things?
