Lord of the Wings (Chicken Wings)
photo by Chef floWer
- Ready In:
- 24hrs 30mins
- Ingredients:
- 20
- Yields:
-
32 wings
- Serves:
- 6
ingredients
-
chicken wings with honey-garlic marinade
- 1⁄2 cup honey
- 1⁄4 cup hoisin sauce
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated gingerroot
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon cayenne pepper
- 3 lbs boneless skinless chicken thighs
-
blue cheese dip
- 1⁄2 cup crumbled blue cheese
- 1⁄3 cup reduced-fat mayonnaise (not fat-free)
- 1⁄4 cup light sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1⁄2 teaspoon minced garlic
- 1⁄2 teaspoon mustard powder
- 1⁄4 teaspoon salt
- fresh ground black pepper, to taste
directions
- 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.
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RECIPE SUBMITTED BY
Kit..ty Of Canada
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