Preheat the Blackstone Griddle to medium heat. While the griddle is heating, pat the wings dry with a paper towel to ensure they crisp up during cooking. Drizzle the wings lightly with olive oil and toss them to coat evenly.
Spread the wings evenly on the preheated griddle and cook for 12-15 minutes, flipping occasionally to ensure even cooking. The wings should be golden brown and fully cooked, with an internal temperature of 165°F. Once cooked, remove the wings from the griddle and divide them into three equal portions for the different flavors.
To prepare the Asian Style Wings, mix all the Asian sauce ingredients in a small bowl. Toss one portion of wings in the sauce to coat them thoroughly. Return the wings to the griddle and cook for 2-3 minutes to caramelize the glaze. Sprinkle the wings with sesame seeds before serving.
For the Buffalo Style Wings, toss the second portion of wings in your favorite buffalo sauce until fully coated. Return them to the griddle and cook for 1-2 minutes to warm the sauce and coat the wings evenly.
For the Dry Rub Wings, mix all the dry rub ingredients in a small bowl. Toss the final portion of wings in the dry rub mixture, ensuring an even coating on all sides. Return the wings to the griddle and cook for 1-2 minutes to crisp up the seasoning.
Arrange the wings on a serving platter in three distinct sections for presentation. Garnish the Asian Style Wings with extra sesame seeds and a drizzle of teriyaki glaze if desired. Serve the Buffalo Style Wings with dipping sauces such as ranch or blue cheese. Enjoy your Wings Three Ways!
Preheat the Blackstone Griddle to medium heat. While the griddle is heating, pat the wings dry with a paper towel to ensure they crisp up during cooking. Drizzle the wings lightly with olive oil and toss them to coat evenly.
Spread the wings evenly on the preheated griddle and cook for 12-15 minutes, flipping occasionally to ensure even cooking. The wings should be golden brown and fully cooked, with an internal temperature of 165°F. Once cooked, remove the wings from the griddle and divide them into three equal portions for the different flavors.
To prepare the Asian Style Wings, mix all the Asian sauce ingredients in a small bowl. Toss one portion of wings in the sauce to coat them thoroughly. Return the wings to the griddle and cook for 2-3 minutes to caramelize the glaze. Sprinkle the wings with sesame seeds before serving.
For the Buffalo Style Wings, toss the second portion of wings in your favorite buffalo sauce until fully coated. Return them to the griddle and cook for 1-2 minutes to warm the sauce and coat the wings evenly.
For the Dry Rub Wings, mix all the dry rub ingredients in a small bowl. Toss the final portion of wings in the dry rub mixture, ensuring an even coating on all sides. Return the wings to the griddle and cook for 1-2 minutes to crisp up the seasoning.
Arrange the wings on a serving platter in three distinct sections for presentation. Garnish the Asian Style Wings with extra sesame seeds and a drizzle of teriyaki glaze if desired. Serve the Buffalo Style Wings with dipping sauces such as ranch or blue cheese. Enjoy your Wings Three Ways!
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