|Grilled Sweet and Sour Chicken Wings|
- 2 lb. whole chicken wings
- 2 cups sweet and sour marinade/sauce
- oil for the grill
- 1 tbsp chopped green onion
- Use a sharp chef's knife to split the whole chicken wings at their joints. Save the middle section and drumette for this recipe. Then, either discard or save the wing tips for use in soups or stocks.
- Add wings and 1 1/2 cups of the marinade to a large resealable plastic bag. Seal then marinate for 30 minutes. Remove wings to a platter and discard marinade.
- Heat your grill to medium-high.
- Rub the grill with oil. Then, grill the wings, flipping every couple of minutes, until completely cooked through, about 20 minutes. (If, during grilling, the wings become too charred, move them to a slightly cooler part of the grill and continue to grill until cooked through).
- Toss cooked wings with 1/2 cup of fresh sweet and sour sauce (NOT the sauce used to marinate the raw wings) then serve the wings sprinkled with chopped green onion.
Separating the chicken wings is simple, really – you just need a big knife so you can easily split the chicken wings at their joints. You want to save the middle section and drumette for this recipe, and either discard or save the wing tips for use in soups or stocks.
As soon as the wings are separated throw ‘em into a big resealable plastic bag along with a few glugs of your favorite sweet and sour marinade. Close up the bag and marinate for 30 minutes.
Just as those super cool friends of yours start piling out on the deck, heat up the grill and grill the wings for about 20 minutes until cooked. You’ll want to give ‘em a turn here and there so they cook evenly, too.