CHICKEN WINGS

I prefer to make my own marinated chicken wings versus buying them already prepared and frozen from the grocery store.  It does require planning ahead to have both the ingredients on hand and making them in advance of supper so that they have the time to marinate.  If the batch marinating is really more than what you need for supper and leftovers, you can freeze the uncooked marinated chicken wings in the zip lock bag for future use.  I baked the chicken in the oven but you can also grill them on the bbq.   The package of meat that I bought included both wings and drumettes.  I like the combination of these two.  

Wings and drumettes marinating in a zip lock bag.

INGREDIENTS:

2-1/2 - 3 lb chicken wings and drumettes                 

salt and pepper

1-1/4 cups ketchup

1/2 cup (125 ml) chicken broth

2 shallots, finely chopped

3 garlic cloves, minced

1/4 cup white wine or white wine vinegar or rice vinegar

1/4 cup soy sauce

1-2 tbsp BBQ sauce or Heinz 57

4 tbsp honey or brown sugar

1/2 tsp cayenne pepper or a couple of dashes Tabasco sauce

DIRECTIONS:

Combine all the ingredients for the marinade in a large zip lock bag and marinate the chicken wings/drumettes for approximately 3 hours in the refrigerator.   If you have the time, flip the bag over every hour or so.  Remove the wings/drumettes and gently shake off any excess sauce.

Grill the chicken on the barbecue for approximately 10 minutes on each side.  You can also bake them in the oven at 400 degrees F for approximately 15 to 20 minutes on each side.

Adapted/modified from www.grouprecipes.com