Lord of the Wings (Chicken Wings)

READY IN: 24hrs 30mins
YIELD: 32 wings




  • Chicken "Wings" with Honey-Garlic Marinade: Whisk together all marinade ingredients in a medium bowl.
  • Set aside.
  • Cut each chicken thigh in half.
  • Place chicken pieces in a large, heavy-duty, resealable plastic bag.
  • Add 1/2 the marinade to bag (reserve remaining marinade).
  • Turn bag several times to coat chicken with marinade.
  • Marinate in refrigerator for at least 2 hours or up to 24 hours.
  • Preheat oven to 400ºF.
  • Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.”
  • Place wings on baking sheet close together (touching), as this will help them hold their shape.
  • Bake for about 10 minutes, until partially cooked and still pink in the middle.
  • Meanwhile, preheat gas grill to medium-high heat.
  • Brush grill rack lightly with oil or spray with cooking spray.
  • Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade.
  • The more you baste, the better they taste!
  • They should have some nice grill marks on them.
  • Serve hot wings with cold blue cheese dip.
  • Blue Cheese Dip: Whirl together all dip ingredients in the bowl of a mini food processor until almost smooth.
  • The dip shouldn’t be perfectly smooth like sour cream; it should have some texture, but no lumps.
  • You can mash the blue cheese and mix the dip by hand, but it will be chunky.
  • Cover and refrigerate until ready to serve.
  • Keeps in the fridge for about two days.