Trending
I can't remember how long it's been since I enjoyed a batch of wings. Truth be told, I love them, but ordering them at a restaurant is asking for an embarrassing mess. That's why I like to make, and eat, wings at home, where I can get my hands and face covered in sauce and no one will care.
Now that it's grilling season, cooking wings will be easier than ever. No matter how you like your wings, mild, medium, or hot, there's a recipe for every taste. Prepare a simple marinade for the wings, let it do its magic, then grill, baste and enjoy. And don't forget the celery sticks, blue cheese dressing and lots of wet wipes.
Cranberry-Barbecued Wings
(Mild)
1 (8-ounce) can jellied cranberry sauce
1 1/2 tsps. dark brown sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
3 1/2-pounds chicken wings (about 18)
Directions: In medium saucepan, combine cranberry sauce, brown sugar, mustard and Worcestershire sauce and bring to a boil. Lower heat and simmer 20 minutes.
Preheat barbecue grill to medium high (375-degrees F.) Using tongs, dip each wing into sauce and shake off the excess. Thread the wings onto skewers (3 or 4 per skewer.) Grill skewers 20 to 25 minutes, turning frequently and brushing with the sauce, till the wings are nicely browned all over, with a few charred edges. Remove wings from skewers and serve. Serves 4.
Pineapple-Chili Chicken Wings
(Hot)
1/2 cup green chili peppers, peeled and seasoned
1 cup pineapple juice
1/2 cup mashed pineapple chunks
1/4 cup garlic powder
2 1/2 T. paprika
2 T. salt
1 T. lemon pepper
1 T. soy sauce
1/4 cup vegetable or olive oil
5-pounds chicken wings, separated, tips discarded
Directions: In food processor, puree the chilies. Transfer to a bowl and add remaining ingredients, except the wings. Stir well.
Place the wings in a wide, flat pan and cover them with the marinade. Refrigerate 2 hours, turning wings often.
Preheat grill to medium-high (about 375-degrees F.) Remove chicken from marinade. Pour marinade into a saucepan and boil 10 minutes, while chicken comes to room temperature. With tongs, place wings on baking sheet or aluminum foil draped over the grill surface. Grill, basting as needed. Wings are done when browned and the edges are crispy. Serves 4 to 6.
Honey Orange
Chicken Wings
1 cup soy sauce
1/4 cup teriyaki
1/4 cup orange marmalade
3 T. brown sugar
1 T. honey
2 cloves garlic, peeled and minced
1/2 tsp. cayenne pepper (add more if desired)
2 1/2 -pounds chicken wings
Directions: In blender, combine all ingredients, except chicken. Place chicken in large resealable plastic bag and pour marinade over. Refrigerate 2 to 4 hours.
Drain wings, reserving marinade. Boil marinade 12 minutes to use for basting.
Preheat grill to medium-high (about 375-degrees F.) Place wings on hot grill, turning and basting often. Grill until tips are just beginning to char, and the chicken is crispy brown all over, but moist inside. Serves 8.