PHOTO VIA UNSPLASH

Welcome June and hopefully a promise of warmer nights, perfect for gathering outdoors, my favorite pastime. I love nothing more than hanging out with friends on the patio, talking, enjoying drinks and snacking.

While snacks can be as simple as veggies and dip, when a grill is in close range why not use it. So, next time company stops by surprise them with a batch of grilled chicken wings. They’ll be sure to return for more.

Oh, and here’s a tip: When lighting the grill turn on both burners till up to temp then turn off one side. Grill the wings on the unlit side, then right before serving transfer to the hot side to crisp them up.

Honey Teriyaki Wings

Wings:

4-pounds (24) wings

2 T. garlic powder

1 T. kosher salt

1 tsp. freshly ground black pepper

1/4 cup teriyaki sauce (for drizzle)

Honey Glaze:

1 cup bottled chili sauce

1/2 cup butter

1/2 cup honey

6 T. lemon juice

1/4 cup green onions

3 T. lime juice

1 T. Dijon mustard

Several grinds black pepper

Directions: Make sure the grill is clean. Spray with non-stick spray. Preheat to medium-high (350 to 400-degrees F.)

With sharp knife, cut each wing into three sections, discarding the tips. Place the remaining sections in large plastic bag and sprinkle in the garlic powder, salt and pepper. Shake the bag to coat all wings and then pour out onto a baking sheet. Drizzle with teriyaki sauce.

Place wings on the barbecue and bake 20 minutes.

While wings are cooking, combine the Honey Glaze ingredients in small saucepan. Heat over medium-high till it bubbles, stirring occasionally to mix well.

After wings have cooked 20 minutes, brush each section with the glaze. Bake an additional 20 minutes, basting two to three times. Remove wings and serve.

Barbecue-Baked Wings

1 cup flour

1 cup cornmeal

1/4 cup seasoned salt

3 T. garlic powder

2 T. cayenne pepper

2 T. dried oregano

1 large egg, beaten

2 cups milk

24 chicken wings

Butter-flavored cooking spray

Directions: Preheat grill to high (400 to 425-degrees F.) Spray large baking pan with non-stick grill spray.

In a 2-gallon resealable plastic bag mix together flour, cornmeal, seasoned salt, herbs and spices. Shake well to mix. In a small bowl, whisk the egg into the milk. Dip each wing into the egg mixture then place two or three wings at-a-time into the bag and shake to coat. Arrange on the prepared baking sheet. Repeat till all wings are coated.

Spray the wings with butter spray so that the coating is moist. Slide the pan onto the grill and bake 30 minutes. Turn wings over, spray again and cook another 30 minutes, or till wings are crisp and browned all over. Serve with bowls of barbecue sauce.

Spicy Peanut Wings

(recipe can be halved)

50 chicken wings

2 (12-ounce) bottles beer

1 cup molasses

1/2 cup smooth peanut butter

1/2 cup fresh lemon juice

1/2 cup Worcestershire sauce

1/4 cup prepared mustard

2 T. chili powder

1 tsp. salt

1/4 cup chopped fresh parsley, for garnish

1 to 2 lemons, sliced thin, for garnish

Directions: Preheat grill to high (400 to 450-degrees F.) Cut wings into three pieces. Discard the tip. In large saucepan combine the beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, chili powder and salt. Cook over low heat about 15 minutes, or till sauce is reduced and thickened to the consistency of thick gravy.

Place wings in a large roasting pan and cover them with the sauce. Turn until each wing is well-coated. Bake in pan on grill 15 to 20 minutes. Transfer wings from pan to grill and cook another 5 to 10 minutes. Serve on large platter, garnish with parsley and lemon slices.