STEW LEONARD’S "WINGMEISTER" OFFERS TIPS ON GRILLING CHICKEN
WINGS AND TASTY DIP RECIPES FOR BACKYARD BARBEQUES

YONKERS, N.Y., June 14, 2006 – Barbeque chicken wings are a right of passage during football season, but they also make great finger food fare for summer backyard parties, in addition to traditional grilled staples like hamburgers and hot dogs.

"Grilled chicken wings are a terrific summer twist on traditional fried Buffalo wings, and there are some easy techniques you can use to insure your wings are crispy on the outside and moist on the inside," said Stew Leonard’s resident wingmeister, Chef Armand Vanderstigchel, author of Wings Across America: 150 Outrageously Delicious Chicken-Wing Recipes (Birch Lane Press, 1998).

Chef Armand recommends always buying fresh versus frozen wings for grilling, and look for large, meaty wings – the smaller ones tend to dry out on the grill quickly. If frozen wings are the only option, they should be defrosted, drained thoroughly and patted dry with a paper towel before grilling, frying or marinating. Too much moisture in the wings will make them soggy and prevent the marinade from being absorbed. If marinating, plan on using about ¾ cup marinade for one pound of wings. Marinate overnight in the refrigerator.

To grill your chicken wings, start by divide the grill into two zones of heat. Zone one on the left, should be turned on high and have clean grates. Zone two on the right should be kept on low heat and the grates should be wrapped and covered in aluminum foil.

"Having the two different heating zones is critical, because wings can burn easily on a grill and need to be cooked slowly after they have been seared on zone 1 over high heat," said Chef Armand.

To cook the wings, remove them from the marinade and shake well. Place the wings on zone one and sear them over high heat to seal in the moisture, being careful not to burn them. Place the seared wings on the foiled covered zone two and turn occasionally. The foil helps to cook the wings slowly and prevent burning. Wings are ready when they feel firm to the touch and have an internal temperature of 160° F.

"You can also grill chicken wings indoors using a Foreman Grill," said Chef Armand. "For this technique, you can cook them straight on the Foreman Grill because it is non-stick and the wings are not susceptible to burning. Another benefit is that the tray captures the marinade juices, which can be poured back over the wings when serving."

Chicken wings were first "invented" in 1964 by Teressa Bellissimo at the Anchor Bar in Buffalo, New York, hence their nickname "Buffalo" wings. Every year, Stew Leonard’s sells a combined six million chicken wings between all three stores’ barbeque departments.

Here are some quick and easy chicken wing recipes:

Easy Italian Chicken Wings, from Stew Leonard’s Winning Recipes Cookbook

Ingredients
24 chicken wings (about 3 pounds)
½ teaspoon salt
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Italian seasoning
1 large clove garlic, minced

Preheat the oven to 400F. Remove and discard the tips of the chicken wings. Cut each wing through the center joint. Place the wings in a large shallow baking pan and sprinkle with the salt. Bake the wings for 15 minutes. Meanwhile, in a small bowl, combine the vinegar, honey, seasoning, and garlic.

Carefully remove the wings from the oven and coat with the sauce, turning the wings as you coat them. Bake for 20 minutes more, or until cooked through. Makes 24 wings (6 servings).

Chef Armand’s Roquefort Wing Dip
1 cup sour cream
1/4 cup buttermilk
1/4 cup mayo
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 cup Roquefort or Gorgonzola cheese, crumbled

Mix all ingredients in a bowl. Makes 2 cups, which is enough for two pounds of wings.

Anchor Bar Style Buffalo Wings

To make traditional fried Buffalo wings, purchase Stew Leonard's precooked, breaded and fried chicken wings. Heat them in the oven or in a foil tent on the grill. In a mixing bowl combine 1/2 cup hot sauce with 1/3 cup melted butter. Whisk until smooth. Toss the heated wings in the bowl for traditional Anchor Bar style Buffalo wings.