We have a standing date with close friends of our every Superbowl Sunday and the menu always includes yummy finger food. I do wings every year, and try to make up a new recipe each year -- something with bold taste, but healthier than fried food. I really liked the one I did this year and hope you will too.
Marinade
1/3 cup olive oil
Juice of 2 lemons
Zest of one lemon
1 heaping tablespoon of honey mustard
2 tablespoons of smoked paprika
a pinch of red pepper flakes, crushed up a bit
1 tbsp. kosher salt
1/2 tsp. fresh cracked black pepper
3 large cloves of garlic, minced
3 tablespoons of honey
Whisk this all together, and pour it over 3 pounds of chicken wings, making sure they're all coated. Put them in an airtight container or ziploc bag, and marinate them for 4-6 hours.
Cook them on a grill on low heat so the skin can crisp without drying out the meat. They should be done after 15 minutes on each side.
Take the leftover marinade and boil it so it reduces to a very thick sauce. Use this sauce to baste the wings for the last 5 minutes they're on the grill.
Serve hot, warm or cold -- they're good at any temperature!
No comments:
Post a Comment