Wings, back by popular demand


Posted by KennyG on July 14, 1998 at 15:04:19:

Hi Guys,

Give this one a shot:

What is unique about this recipe is that you use the whole wing and do not have to cut them into
"buffalo" pieces and you don't deep fry. Courtesy of the Williams-Sonoma Kitchen Library "Grilling"
Cookbook:

The Marinade
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce

4 lbs chicken wings (about 24) Buy the biggest and best you can find

Combine all ingredients for the marinade in a small bowl and stir thoroughly. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage
the bag gently to distribute the marinade. Set in a large bowl and refrigerate for several hours
(best overnight) massaging the bag occasionally.

Prepare a MEDIUM fire in your grill. Position an oiled grill rack 4-6 inches above the coals or lava rocks.
Remove the wings from the marinade, shake off the excess and arrange on grill rack. Grill, turning
frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin
starts to char.

Don't let the marinade ingredients fool you. These finished wings will be superb but only mildly hot.
You may want to have a couple of bottles of hot sauce available when you serve them.

Enjoy and let me know what you think

K~G


bbqsearch.com