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Here’s a delicious grilled chicken wings recipe that you can cook up now that you’ve decided to bring the grill out of storage.
For this recipe, the wings should be prepared and marinated the night before barbecuing.
Ingredients:
12 chicken wings
1/2 cup soy sauce
1/4 cup honey
1/4 cup tomato sauce
1/4 cup white wine vinegar
1 clove garlic, crushed
1 teaspoon ground ginger
pinch chili powder
Directions:
Rinse chicken wings under running cold water then pat your wings dry with paper towels and set aside.
In a nonmetallic bowl large enough to hold chicken wings in a single layer, mix together soy sauce, honey, tomato sauce, vinegar, garlic, ginger and chili powder. Marinade is formed. Set aside 1/4 cup of marinade for basting during cooking.
Add chicken wings to remaining marinade and turn wings to coat thoroughly. Cover with aluminum foil or plastic wrap and marinate overnight in the refrigerator.
When you ready to grill, remove wings from marinade.
Grilled chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes. Turn wings often and brush with the 1/4 cup of marinade you set aside until wings are browned.
Once wings are done brush with your favorite barbecue sauce and enjoy.
Chicken Hygiene Tips:
When handling raw chicken, you must keep everything that comes into contact with it clean. Raw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.
Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils, or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With careful handling and proper cooking, this is easily prevented.
For this recipe, the wings should be prepared and marinated the night before barbecuing.
Ingredients:
12 chicken wings
1/2 cup soy sauce
1/4 cup honey
1/4 cup tomato sauce
1/4 cup white wine vinegar
1 clove garlic, crushed
1 teaspoon ground ginger
pinch chili powder
Directions:
Rinse chicken wings under running cold water then pat your wings dry with paper towels and set aside.
In a nonmetallic bowl large enough to hold chicken wings in a single layer, mix together soy sauce, honey, tomato sauce, vinegar, garlic, ginger and chili powder. Marinade is formed. Set aside 1/4 cup of marinade for basting during cooking.
Add chicken wings to remaining marinade and turn wings to coat thoroughly. Cover with aluminum foil or plastic wrap and marinate overnight in the refrigerator.
When you ready to grill, remove wings from marinade.
Grilled chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes. Turn wings often and brush with the 1/4 cup of marinade you set aside until wings are browned.
Once wings are done brush with your favorite barbecue sauce and enjoy.
Chicken Hygiene Tips:
When handling raw chicken, you must keep everything that comes into contact with it clean. Raw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.
Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils, or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With careful handling and proper cooking, this is easily prevented.
