Cookbook:Midwestern Chicken Wings
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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.
- 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)
- Mince garlic and ginger.
- Place all ingredients except chicken into a bowl and mix.
- Marinate the chicken with the marinade. A plastic bag sealed tight without much air or free space is believed to provide the best marinating.
- Refrigerate at least 3 hours, but as with many marinating recipes, the longer the better.
- Clean then preheat grill at medium.
- Place wings on grill.
- 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.
- 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.