The Wings of Summer

Alabama White Wings

1. Combine the white-sauce ingredients and refrigerate while you cook the wings. It’s even better made a few hours ahead.
2. Pat the wings very dry. Toss with the oil, salt, pepper, smoked paprika, garlic powder and onion powder.
3. Grill over medium heat for 20 to 25 minutes, turning regularly, until browned, crisp and about 175-185 inside
4. During the final minute, lightly brush the wings with white sauce and let it tighten over the heat - but don't leave them unattended because the sauce can burn
5. Remove from the grill and toss or brush with just enough fresh sauce to coat lightly
6. Serve with more sauce for dipping

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Apricot Habanero Wings

1. Combine glaze ingredients in a small saucepan, and simmer for 4-5 to minutes, stirring occasionally, until smooth and slightly thickened - remove from heat and set aside
2. Pat the wings very dry, then toss with the oil, salt, smoked paprika, garlic powder and pepper
3. Grill over medium heat for 20 to 25 minutes, turning regularly, until browned, crisp and about 175-185 inside
4. Brush lightly with glaze during the final 3 to 4 minutes, turning often so the sugars caramelize without burning
5. Remove from the grill and toss with more warm glaze.

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Dill Pickle Ranch Wings

1. ‍Put the wings and pickle juice in a zip-top bag. Refrigerate for 2 to 3 hours, but no more than 4
2. Combine all the sauce ingredients, and refrigerate while the wings cook
3. Drain the wings and pat them really dry. Toss with the oil, ranch seasoning, garlic powder and black pepper.
4. Grill over medium heat, turning regularly, for 20 to 25 minutes, until browned, crisp and about 175-185 inside
5. Finish with fresh dill and serve with the pickle-ranch sauce