Cookbook:Midwestern Chicken Wings
Jump to navigation
Jump to search
| Midwestern Chicken Wings | |
|---|---|
| Category | Chicken recipes |
| Servings | 6–8 |
| Time | 3 hours |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Meat Recipes | United States
Midwestern chicken wings are not to be confused with hot wings; midwestern wings are not spicy.
Ingredients[edit | edit source]
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup soy sauce
- 12 ounces apricot preserves (not preserved apricots, not apricot jelly)
- 4–5 pounds chicken wings
Procedure[edit | edit source]
- Place all ingredients except chicken into a bowl and mix to make a marinade.
- Marinate the chicken in the refrigerator with the marinade for at least 3 hours. A plastic bag sealed tight without much air or free space is believed to provide the best marinating. As with many marinating recipes, the longer the better.
- Clean and preheat grill to medium heat.
- Place wings on grill. Turn 1–4 times over the next 20 minutes.
Notes, tips, And variations[edit | edit source]
- 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, and 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[edit | edit source]
- Ensure a clean kitchen environment (hands, surfaces, etc), since this recipe requires marinating.
- Never serve the marinade without first heating it to a boil.