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chicken wings as mild or hot as you wish. This chicken
recipe makes enough to serve as a main dish for two people or as an
href="http://www.recipetips.com/recipes/appetizers-and-snacks/">appetizer course for four to six people.
Directions
- Separate wings into sections. Save wing tips for stock or discard. The other 2 sections
can be left joined (fewer pieces to turn on the grill) or separated (easier to get both the larger
'drummie' sections and the smaller middle sections grilled to a uniform doneness; easier to
eat).
Put remaining ingredients into blender or food processor and pulse 8 - 10 times (or
make by hand: chop onion and garlic very finely; then mash chopped onion and garlic together with
the salt, and then add remaining ingredients).
Combine the wings and sauce in a small
bowl or plastic bag. Stir to coat well, or shake and turn bag. Refrigerate, covered, for at least
2 hours (or up to 8 hours).
Heat the grill. Remove the chicken from the sauce/marinade
and pat dry. Pour the sauce into a small saucepan and boil until reduced by half.
Grill the chicken 15 minutes or until done (no pink shows in thickest part of meat), turning
as needed to prevent burning.
Serve the wings with the sauce (for dipping).
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