Hot, Sweet, and Sticky Chicken Wings
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 37.2
- Total Fat: 0.7 g
- Cholesterol: 9.7 mg
- Sodium: 122.9 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.2 g
- Protein: 3.8 g
View full nutritional breakdown of Hot, Sweet, and Sticky Chicken Wings calories by ingredient
Introduction
from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRaeNumber of Servings: 20
Ingredients
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Marinade
1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons granulated garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco® sauce
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chili powder
20 chicken wings, wing tips removed
Extra virgin olive oil
Directions
. In a medium bowl whisk the marinade ingredients.
2. Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
3. Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with oil. Sear over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until well marked, 4 to 6 minutes, turning once. Continue grilling over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm.
Number of Servings: 20
Recipe submitted by SparkPeople user TEITELBA.
2. Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
3. Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with oil. Sear over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until well marked, 4 to 6 minutes, turning once. Continue grilling over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm.
Number of Servings: 20
Recipe submitted by SparkPeople user TEITELBA.
Member Ratings For This Recipe
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NSTEWARD
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GIGGLER800