Wednesday, July 6

Hot, Sweet, and Sticky BBQ Wings

These are a Summertime favorite here at Our Home on the Hill. The boys can't get enough of them and Edmund especially loves when there are leftovers to eat cold the next day. I've started to make big batches of the marinade to keep on hand in a jar in the back of the refrigerator.


Hot, Sweet and Sticky BBQ Chicken Wings Recipe

For the marinade:

1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons granulated garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chili powder
20 chicken wings
Extra-virgin olive oil

To make the marinade: In a medium bowl whisk together the marinade ingredients.

Rinse the chicken wings under cold water and pat dry with paper towels.
Place in a large, resealable plastic bag and pour in the marinade.
Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade,
place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the wings from the bag and discard the marinade.
Lightly brush or spray the wings with olive oil.
Grill over indirect heat until cooked through.

Makes 6 to 8 servings.

1 comment:

Jamie said...

Hey Em...when it says grill on indirect heat....please explain...lol...my brain is fried from our trip to the zoo....does that mean on the grill or in the oven?