Grilled Chicken Wings

September 7, 2011

Chicken Wings

This recipe is one of the gems I discovered this summer in Tennessee. We grilled out at my dad’s one evening (very different from barbecuing in the South), and on the menu was chicken wings. I have to say, I was a skeptic that these were as wonderful as my dad and his wife touted, but they definitely delivered on flavor. Plus, the recipe is pretty darn easy to pull together, and once you’ve made the marinade, you’ve got enough for more than a couple of batches of chicken wings.

Chicken Wings

Making the marinade recipe will definitely make you laugh. Why, you ask? Well, in theory, yes, all of those ingredients will fit in the vinegar jug, as the recipe says. However, as you start adding the ingredients, if you don’t stop up the jug and shake to combine the ingredients, it gets very close to running over the top of the jug. Of course, I am easily amused.

So far I’ve made nearly 10 pounds of chicken wings with this marinade, and I still have half a jug left. Chicken wings are really the best for this, even though I tried drumsticks (my favorite) which were pretty good too. Something about the wing lets it get extra crispy on the grill.

Make plenty, because they’re addictive! These are great washed down with a Manhattan, but a lager will do nicely too.

Chicken Sauce
3 quarts apple cider vinegar
1 ½ cups salt
¼ cup black pepper
¼ cup white pepper
¼ cup paprika
½ cup crushed red pepper
2 cups vegetable oil
1 cup lemon juice
½ cup Worcestershire sauce

Start with a 1-gallon jug of apple cider vinegar and empty out 1 quart of the vinegar. Add all remaining ingredients into the gallon jug, put the cap back on and shake well.

Place chicken wings on barbecue. Brush sauce over chicken wings throughout cooking until they are done.

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