Parmesan Garlic Chicken Wings on the Griddle

Prep wings by cutting them into portions (if you bought full wings), and pat them with paper towels to remove excess moisture.

Preheat griddle on low.

While griddle is coming up to temperature, make the 3 different sauces in 3 separate large mixing bowls. For the parmesan garlic sauce, add mayonnaise, minced garlic, butter, and parmesan cheese to the bowl. Mix together and set to the side. For the buffalo sauce, add the store-bought buffalo sauce to a separate bowl and set to the side. For the Asian sauce, in a thin metal bowl, add minced garlic, soy sauce, sweet chili sauce, brown sugar, minced ginger, siracha, honey, and sesame oil. Mix Asian sauce ingredients together, and place the metal bowl on the griddle to start heating the sauce.

Add chicken wings to the heated griddle surface skin side down. Allow the wings to cook for about 6-8 minutes (depending on the temp of your griddle) on the first side untouched. When they develop a golden color and crisp on the first side, flip each wing to the second side to continue to cook. Cook on the second side another 6-8 minutes, or until golden brown.

While wings are cooking, continue to stir the Asian sauce occasionally as it is heating in the bowl. Taste test to see if you want to add additional sugar or spice. Then, make a slurry by adding about 2 tablespoons of cornstarch and about 4 tablespoons of water to a small bowl. Stir the slurry together, and add about half of it to the warm Asian sauce to thicken. Stir together well, and allow the slurry to thicken the sauce. If needed, add the additional slurry and stir.

Begin checking the wings for crispiness and color, and move them around the griddle if needed (to hotter or cooler zones). Continue to cook. Once the wings appear to be done, start checking the internal temperatures. If a wing has an internal temp of at least 165 degrees, move it to the side of the griddle (cooler area). Cook until all wings are done.

Add about 1/3 of the wings to the buffalo sauce bowl and toss to combine.

Add the parmesan garlic mixture to the griddle surface to heat. Add about 1/3 of the cooked wings to the mixture and toss to combine. When cheese has melted and wings are sauced, remove from the griddle. Add additional freshly grated parmesan cheese if you wish.

Add about 1/3 of the cooked wings to the Asian sauce bowl and toss to combine. Add the sauced Asian wings to the griddle and cook for about 2-3 minutes, stirring frequently. This will reduce the sauce and create more of a glazed wing. Then remove wings from the griddle, and immediately scrape excess sugars and sauce off the griddle surface.

Serve wings with your favorite dipping sauces and/or carrots and celery.