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Spicy Grilled Chicken Wings
One of my favorite recipes for summer entertaining, these tasty chicken wings actually are best when made well in advance. Unlike many other marinade recipes that require short marinating times, this recipe actually works better if you let it marinate for a day or two. These wings are also great served cold or at room temperature, which means you can even cook them up to a day in advance. Serve them with crisp vegetables and bleu cheese or ranch dressing to provide a cool balance.
1 teaspoon black pepper
1 teaspoon salt
2 garlic cloves
1/4 cup freshly squeezed lemon juice
1 teaspoon crushed red pepper
dash hot pepper sauce (or to taste)
1/4 cup canola or olive oil
1 1/2 pounds chicken wings
Place the pepper and salt in a medium bowl. Add the garlic cloves and crush into the salt and pepper to make a thick paste. Add the lemon juice, crushed red pepper, and hot sauce. Whisk in the olive oil slowly until well combined. Place the chicken wings in a large sealable plastic bag. Add the marinade and seal the bag tightly. Shake the bag well to coat. Refrigerate for 12-48 hours. Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill. Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through. Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly. Discard the marinade. Serve hot, at room temperature, or chilled. The wings can be refrigerated for up to 2 days before serving chilled, or reheated.
Makes 6 servings.
Preparation Time: 5 minutes
Marinating Time: 12 hours, 30 minutes
Cooking time: 20 minutes
Total Time: 12 hours, 55 minutes
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