Grilled Chicken Wings
Grilled Chicken Wings
3 pound package of chicken wings (1.5 kg)
¼ cup peanut oil (125ml)
1 tablespoon kosher salt (15ml)
2 teaspoons fresh ground black pepper (10ml)
Rinse chicken wings under cold water. Pat chicken wings dry with a clean paper towel to remove any moisture. Place wings into a sealable plastic baggie. Add oil and pepper. Place in refrigerator for 2 hours.
Remove wings from refrigerator.
Preheat the barbecue to medium low. Sprinkle wings with salt. Oil the grill and place the wings on medium hot grill. Cook for 20 minutes turning the wings over halfway through. Remove and serve with dipping sauces ( see dipping sauces recipes)
Note: This is for crispy wings. Reduce cooking time if softer skin on wings is desired.
Yield: 4 servings
3 pound package of chicken wings (1.5 kg)
¼ cup peanut oil (125ml)
1 tablespoon kosher salt (15ml)
2 teaspoons fresh ground black pepper (10ml)
Rinse chicken wings under cold water. Pat chicken wings dry with a clean paper towel to remove any moisture. Place wings into a sealable plastic baggie. Add oil and pepper. Place in refrigerator for 2 hours.
Remove wings from refrigerator.
Preheat the barbecue to medium low. Sprinkle wings with salt. Oil the grill and place the wings on medium hot grill. Cook for 20 minutes turning the wings over halfway through. Remove and serve with dipping sauces ( see dipping sauces recipes)
Note: This is for crispy wings. Reduce cooking time if softer skin on wings is desired.
Yield: 4 servings
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