cream, if desired1 Fold tips of chicken wings under opposite ends to form triangles.
remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
coals or gas grill for direct heat.
chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.
Delicious chickenwings with spicy barbecue sauce cooked on the grill. 1 cup (250 ml) tomato sauce2 tablespoons Dijon mustard1 tablespoon soy sauce3 tablespoons granulated brown sugar1/4 cup (60 ml) cider vinegar1 teaspoon chopped garlic1 teaspoon chopped ginger1 teaspoon chili powder1 teaspoon hot chili sauceChickenWings. 2 pounds (960 g) chickenwings,wing tip discarded,halved2 tablespoons vegetable oilsalt and freshly ground black pepper,to taste. Step 3In a mixing bowl,combine chickenwings and vegetable oil. Step 4Arrange chickenwings on the preheated grill. Repeat turning and brushing with barbecue sauce every 3 minutes or until chickenwings are cooked through(for15-20 minutes). Step 5Serve grilledchickenwings with reserved barbecue sauce. chickenwings, chili powder, Dijon mustard, garlic, ginger, hot chili sauce, soy sauce, tomato sauce, vegetable oil 1 cup
And chickenwings, although fantastic baked in the oven until sticky, are no exception. Oh, and did I mention that the grill just intensifies the amazing flavour of the marinade while keeping the wings nice and juicy
Food & Passion... The Diary of a Food Enthusiast
Place wings on grill over low, direct heat. Grill 15 minutes per side, then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached. 4 lbs bone-in chickenwings, thawed (easily substitute your favorite cut of chicken)