Cookbook:Midwestern Chicken Wings

Cookbook | Ingredients | Recipes | Meat Recipes | United States

This recipe is fairly easy, serves 6 to 8 adults, and requires a minimum of 3 hours to prepare.

Midwestern chicken wings are not to be confused with hot wings; midwestern wings are not spicy.

Ingredients

• 4 to 5 pounds of chicken wings
• 2 cloves of garlic
• 1 tablespoon of fresh ginger
• 1 cup of soy sauce
• 12 ounces of apricot preserves (not preserved apricots, not apricot jelly)

Procedure

1. Mince garlic and ginger.
2. Place all ingredients except chicken into a bowl and mix.
3. Marinate the chicken with the marinade. A plastic bag sealed tight without much air or free space is believed to provide the best marinating.
4. Refrigerate at least 3 hours, but as with many marinating recipes, the longer the better.
5. Clean then preheat grill at medium.
6. Place wings on grill.
7. Turn once, or four times, during next 20 minutes.

Notes, Tips, And Variations

• Cut the chicken wings into two pieces at the elbow joint (recommended).
• For the health conscious, remove the chicken skin.
• Heat marinade on grill along with chicken wings, add a little to the wings when done (See Warnings below).
• 1 teaspoon of ginger powder can be substituted for the fresh ginger.
• Feel free to apply the marinade recipe to other chicken cuts, such as breasts. A shish-kabob variation of this recipe is also excellent.

Warnings

• Ensure a clean kitchen environment (hands, surfaces, etc) since this recipe requires marinating.
• As with all fish and poultry, clean then rinse the chicken.
• Never reuse a marinade without first heating it to a boil.