55 Things to do # 1: Make Delicious Wings for the Big Game

Related Categories: 55 Things To Do | Art & Culture | Food & Drink | News | Recreation | Victory News

Victory Chicken Wings for the Big GameWelcome to the first installment of 55 Things to Do While You Wait for Victory. We know a year feels like a long time to wait, so we plan to help you pass the time by sharing 55 weeks of interesting ideas, invitations and suggestions.

With the Big Game just around the corner, what better way to kick things off than sharing one of our Chef’s go-to game day snacks: Victory Grilled Asian BBQ chicken Wings.

Quick and easy to prepare, these wings are a great addition to your tailgating or game day arsenal. And, by preparing them at home on the grill with simple ingredients, you won’t have to feel bad about eating a few extra. Plus, they’re just plain finger lickin’ good.

So, without further adieu, here’s Chef Michael Patton’s own Grilled Asian BBQ Chicken Wing recipe:

Grilled Asian BBQ Chicken Wings
12 chicken wings (1st joint only)
1/2 tsp toasted sesame oil
1/4 tsp kosher salt
1 pepper mill with black peppercorns
1/2 tsp young ginger (minced)
2 stainless steel bowls
1 grill (gas or solid fuel)
1/4 cup hoisin sauce
1/4 cup tomato based BBQ sauce
1 tbsp seasoned rice wine vinegar
1 bunch green onions (rough chopped)
1 bunch cilantro
1 tbsp toasted white sesame seeds
Method/Directions Pre-heat grill to 400° F. Rinse the fresh wings under cold water & pat dry with paper towels. One hour before grilling, prepare the wings. In a stainless steel bowl, add the wings, sesame oil, young ginger, salt & pepper. Toss items together until evenly coated; let sit. Place the wing on the grill, space evenly. If grill is too hot, turn down flame. Grill the wings for about 25 minutes total cooking time. (check to ensure they are fully cooked)In a stainless steel bowl, add the hoisin sauce, BBQ sauce & rice wine vinegar, mix together well. Add the grilled wings to the bowl & toss until evenly coated. Arrange wings on a serving platter. Garnish the grilled Asian BBQ chicken wings with the green onion, cilantro leaf & toasted white sesame seeds.

About the Chef

WEEK 1_MICHAEL PATTON photo-330x280

Michael Patton has been the Executive Chef for DMB’s Silverleaf, a private golf club in Scottsdale, Arizona for almost 10 years.

Chef Michael has created culinary experiences throughout the West’s finest resorts and restaurants including Brix Restaurant in Napa, California, Bacara Resort & Spa in Santa Barbara, California, and The Four Seasons, Beverly Hills. Chef Michael specializes in customizing and creating menus for the most discerning clientele.

Stay Connected

We promise we’ll only send you the good stuff.

Stay up to date with news and events happening in:

Thank You!

Your information has been successfully submitted.