Wing Platter

[Roxy15]

Wing Platter:

 

Ingredients:

 

2-1/2 lb. Bag Chicken Wings, Thawed Out

 

Dry Seasoning:

 

BBQ Wings:

 

1 Tsp. KC Masterpiece Dry Rub

1/8 Tsp. Garlic Salt

1/8 Tsp. Onion Salt

1/4 Tsp. Paprika

Salt & Pepper To Taste

 

Buffalo Wings:

 

1 Tsp. Cayenne Pepper

1/4 Tsp. Paprika

1/8 Tsp. Garlic Salt

1/8 Tsp. Onion Salt

Salt & Pepper To Taste

 

Teriyaki Wings:

 

1/4 Tsp. Onion Salt

1/4 Tsp. Garlic Salt

1/8 Tsp. Ginger Powder

1/8 Tsp. Paprika

Salt & Pepper To Taste

 

Garlic Wings:

 

1/2 Tsp. Garlic Salt

1/8 Tsp. Garlic Powder

1/4 Tsp. Onion Salt

Salt & Pepper To Taste

 

Sauces:

 

BBQ Sauce:

 

1/3 Cup KC Masterpiece BBQ Sauce

1 T. Honey

2 T. Apple Cider Vinegar

1/4 Tsp. Smoked Paprika

1/8 Tsp. KC Masterpiece Dry Rub

Fresh Ground Pepper

Salt To Taste

 

Buffalo Wing Sauce:

 

1/3 Cup Frank’s Hot Sauce

2 T. Tabasco Sauce

1/8 Tsp. Cayenne Pepper

1 Tsp. Honey

1 T. Hot Pepper Vinegar

1-2 T. Butter

Salt & Freshly Ground Pepper To Taste

 

Teriyaki Wings:

 

1/4 Cup Teriyaki Sauce

1 T. Soy Sauce

1 Tsp. Honey

1 Spring Onion, Diced Finely

1/4 Tsp. Fresh Ground Ginger

1/8 Tsp. Each; Garlic Salt & Onion Salt

1 T. Butter

Fresh Ground Pepper

 

Garlic Butter & Parmesan Garlic Butter Wings:

 

1 Stick Butter

3 T. Roasted Garlic

2 Cloves Garlic, Crushed & Minced

1/8 Tsp. Each; Onion & Garlic Salts

Fresh Ground Pepper

Salt To Taste

3 T. Fresh Grated Parmesan Cheese

 

Garnish:

 

3 Stalks Celery, Cut Into Strips

1 Cucumber, Cut Into Slices

1 Bunch Green Onions

1 Handful Black Olives

 

Serve With Your Choice Of Dressing.

 

BBQ Wings: Mix the BBQ Wing Spices together, place 7 wings in zip-lock gallon bag sprinkle the seasoning on them and seal removing the air.

 

Buffalo Wings: Mix the Buffalo Wing Spices together, place 7 wings in Zip-Lock Gallon Bag;sprinkle the seasoning on them and seal removing the air.

 

Teriyaki Wings: Mix the Teriyaki Wing Spices together, place 7 wings in Zip-Lock Gallon Bag; sprinkle the seasoning on them and seal removing the air.

 

Garlic Wings: Mix the Garlic Wing Spices together, place remaining wings in Zip-Lock Gallon Bag; sprinkle the seasoning on them and seal removing the air.

 

Place all the wings in fridge to marinade in a bowl. Start preheating a Deep-Fat Fryer to 370 degrees. As it is heating start the sauces. When Deep-Fat Fryer is ready, start with the Garlic Wings first, followed by Teriyaki Wings, then the BBQ Wings and finish with Buffalo Wings. Cooking Times On Pings- 9-12 minutes. Keep cooked wings in an oven, on warm setting until all are finished cooking.

 

BBQ Sauce: Place all ingredients in small sauce pan and mix well allow to reduce by a third.

 

Buffalo Sauce: Place all ingredients in a small sauce pan, except butter. Reduce by third and whisk in the butter at end.

 

Teriyaki Sauce: Place all ingredients in small sauce pan except butter, reduce by third and end whisk in butter at end. Then strain sauce removing onions and ginger.

 

Garlic Butter Sauce: In small sauce pan add butter, spices and sauté minced garlic until translucent. Then turn heat low, skim top and whisk in roasted garlic thoroughly.

 

Once all wings and sauces are done, take one medium-size bowl. Place sauce and the wing matching the sauce, in bowl and toss to coat. Place wings on serving platter. Pour remaining sauce in ramekins for people to use for extra sauce. Wash and dry bowl’ repeat the process until all are done. On Garlic With Parmesan Cheese Coated Wing, roll in Garlic Butter then roll in the Cheese. Make 6 or 7 coated with cheese.