Tuesday, February 21, 2012
Grilled Chicken Wings with Asian Barbecue Sauce
Prep chicken wings: take off the wing tip and save for stock or toss. Split the drummette and wings. Wash and dry the chicken.
In a bowl sprinkle the wings with black pepper, granulated garlic and onion powder to taste. Toss and refrigerate.
Asian Barbecue Sauce:
3 scallions finely cut (½ for Sauce and ½ later for garnish.)
1/3 cup ketchup
2 tbsp. soy sauce (per the original recipe) I think I only did one tbsp. soy
1 tbsp. rice wine vinegar
1 tbsp. light brown sugar
Large pinch red pepper flakes
Whisk the above ingredients together.
Light your grill. Take wings out of frig. Line one side of your clean grill with aluminum foil and spray liberally with Pam.
Cook your chicken on the foil, turning every once in a while, while the fat melts out of the skin. This takes about 20 minutes. The wings will start to color on the foil, however, you will need to remove them from the foil and cook another 10 minutes until they are crispy and full cooked. Cook about 10 more minutes and keep turning.
When the wings are fully cooked remove them to a bowl and toss with the Asian Barbecue Sauce. Garnish with ½ of the scallions if you choose.
These are amazingly tasty!!!!!!!!!!