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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
24 chicken wings
2 onions
4 tbsp minced garlic, or 2 tbsp garlic powder
4 tbsp spicy mustard
1 cup dry red wine (substitute fruit juice)
2 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper, or to taste
2 tbsp olive oil
4 tbsp soy sauce
Separate wings into sections. Save wing tips for stock or discard. The other 2 sections can be left joined (fewer pieces to turn on the grill) or separated (easier to get both the larger drummie sections and the smaller middle sections grilled to a uniform doneness; easier to eat).
Put remaining ingredients into blender or food processor and pulse 8-10 times (or make by hand: chop onion and garlic very finely, then mash together with the salt, then add remaining ingredients).
Combine wings and sauce in a small bowl or plastic bag. Stir to coat well, or shake and turn bag. Refrigerate, covered, for at least 2 hours, up to 8 hours.
Heat grill. Remove chicken for sauce and pat dry. Put sauce in a small pan and boil until reduced by half. Grill chicken 15 minutes or until done (no pink shows in thickest part of meat), turning as needed to prevent burning. Serve hot, with sauce for dipping. Serves 4
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GARLIC CHICKEN WINGS
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
24 chicken wings
2 onions
4 tbsp minced garlic, or 2 tbsp garlic powder
4 tbsp spicy mustard
1 cup dry red wine (substitute fruit juice)
2 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper, or to taste
2 tbsp olive oil
4 tbsp soy sauce
Separate wings into sections. Save wing tips for stock or discard. The other 2 sections can be left joined (fewer pieces to turn on the grill) or separated (easier to get both the larger drummie sections and the smaller middle sections grilled to a uniform doneness; easier to eat).
Put remaining ingredients into blender or food processor and pulse 8-10 times (or make by hand: chop onion and garlic very finely, then mash together with the salt, then add remaining ingredients).
Combine wings and sauce in a small bowl or plastic bag. Stir to coat well, or shake and turn bag. Refrigerate, covered, for at least 2 hours, up to 8 hours.
Heat grill. Remove chicken for sauce and pat dry. Put sauce in a small pan and boil until reduced by half. Grill chicken 15 minutes or until done (no pink shows in thickest part of meat), turning as needed to prevent burning. Serve hot, with sauce for dipping. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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