Grilled Chicken Wings with Poussin Sauce

A Flavorful, Spiced Chicken Dish with Tangy Marinade and Creamy Poussin Sauce

Introduction

These grilled chicken wings are elevated by a yogurt-based marinade infusing garlic, ginger, and smoky paprika, then finished with a rich poussin sauce featuring melted butter, citrus, and aromatic spices. Ideal for gatherings, this recipe balances tang, heat, and creaminess, with adaptable cooking methods for home kitchens.

Ingredients

For the Chicken Marinade

• 1 cup plain whole-milk yogurt (non-Greek)

• 1 tablespoon finely grated garlic

• 1 tablespoon finely grated ginger

• 1 tablespoon paprika (smoked or sweet, per preference)

• 1 tablespoon kosher salt (e.g., Diamond Crystal)

• ½ teaspoon ground cayenne pepper

• 3 pounds chicken wings (preferably “party” or split wings)

For the Poussin Sauce

• 8 tablespoons unsalted butter, cut into 1-tbsp pieces, divided

• 1 tablespoon finely grated garlic

• 1 tablespoon finely grated ginger

• 4 teaspoons paprika

• 2 teaspoons kosher salt (e.g., Diamond Crystal)

• 1 teaspoon granulated sugar

• ½ teaspoon ground cayenne pepper

• ¼ cup fresh lemon juice

• 1 teaspoon white vinegar

Alternative Cooking Methods

(For kitchens without an outdoor grill, substitute with these techniques)

Grill Pan Alternative

• Preheat a grill pan to medium-high heat (400°F). Lightly oil grates.

• Proceed with marinating and grilling steps, adjusting cooking time to 5–7 minutes per side (until charred and cooked through).

Baking Method

• After marinating, arrange wings on a parchment-lined baking sheet. Bake at 425°F for 25–30 minutes, flipping halfway.

• For charring, broil on high for 2–3 minutes at the end.

Preparation Steps

Step 1: Marinate the Chicken

In a large bowl, whisk together yogurt, grated garlic, ginger, paprika, salt, and cayenne. Add chicken wings, toss to coat thoroughly. Cover and refrigerate for 1 hour (or up to overnight for deeper flavor).

Step 2: Pre-Cook the Wings

Choose your preferred method:

• Oven Pre-Cook (for grilling later): Preheat oven to 325°F. Line a baking sheet with parchment; arrange wings in a single layer. Brush with remaining marinade. Bake 30–40 minutes until cooked through. (Optionally, refrigerate cooked wings for up to 5 days.)

• Grill Pan/Baking (Final Step): Follow grill pan or baking method above.

Step 3: Make the Poussin Sauce

In a small saucepan over medium-low heat, melt 2 tablespoons butter. Add garlic and ginger; cook 2–3 minutes to soften (avoid burning). Stir in paprika, salt, sugar, and cayenne; cook 1 minute. Add lemon juice and vinegar to prevent spice burning.

Simmer gently, then whisk in remaining butter 1 tablespoon at a time (until fully melted). Remove from heat and set aside.

Step 4: Finish & Serve

• Grill (Original Method): Heat outdoor grill to high. Lightly oil grates. Grill wings 2–3 minutes per side, turning occasionally, until deeply charred and warmed through.

• Toss & Serve: Transfer wings to a clean bowl, toss with half the poussin sauce. Serve immediately, drizzled with remaining sauce or on the side for dipping.

Pro Tips & Variations

• Garlic-Ginger Paste: Use store-bought (Indian grocery stores) or homemade (blend equal parts garlic and ginger in a food processor).

• Butter Substitute: For salted butter, reduce salt by ½–1 teaspoon.

• Spice Adjustments: Increase cayenne for heat; omit sugar for a less sweet profile.

Reader Feedback

• “No backyard? Use a grill pan or bake! I broiled the wings after marinating and they turned out crispy and flavorful.” – Maggie

• “The sauce is divine! I added honey for extra sweetness, but keep the lemon-vinegar balance—key for tang.” – A. Patel

Serving Suggestion: Pair with a fresh salad or crusty bread for a complete, balanced meal. Enjoy!