GRILLED CHICKEN WINGS RECIPE, MEDITERRANEAN-STYLE
Marinated in onions, garlic and lemon with several warm spices, these Mediterranean-style Grilled Chicken Wings are infused with flavor in every bite. They take only 20 minutes to grill, but for best results, allow the wings sometime to marinate in the fridge.
Provided by Suzy Karadsheh
Categories Appetizer Main Course
Number Of Ingredients 13
Steps:
- In the bowl of a large food processor fitted with a blade, combine the onion, garlic, olive oil, lemon juice and spices. Pulse until well combined into a thick marinade.
- Season the chicken wings well with Kosher salt and put them in a zip top bag. Pour the marinade over and zip the bag shut. Massage the bag a bit to distribute the marinade.
- Lay the bag of wings flat on a large plate or tray. Refrigerate for 2 to 4 hours, turning the bag over once midway through.
- Heat a gas grill to 425 degrees F and lightly oil the grates.
- Shake off excess marinate then arrange the wings over direct heat. Cover the grill and cook the wings for 15 to 20 minutes, turning over every 5 minutes, until they are fully cooked through. Grill the lemons, flesh side down.
- Serve the wings immediately with the grilled lemons. And squeeze the lemons all over to your liking. Add your favorite sauce for dipping (I like the coolness of Tzatziki yogurt cucumber sauce).
Nutrition Facts : Calories 403.6 kcal, Carbohydrate 3.7 g, Protein 19.3 g, Fat 34.6 g, SaturatedFat 7.1 g, TransFat 0.2 g, Cholesterol 78.6 mg, Sodium 82.7 mg, Fiber 0.7 g, Sugar 0.9 g, UnsaturatedFat 25.1 g, ServingSize 1 serving
GRILL MASTER CHICKEN WINGS
These wings are always a hit! I grill them up before a party and keep them hot in a low oven. I always use Frank's RedHot® sauce. It's got lots of flavor and isn't too spicy.
Provided by PartyFil-Grillmaster
Categories Appetizers and Snacks Spicy
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
- Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
- Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 2.3 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 1154.1 mg, Sugar 1.3 g
GRILLED CHICKEN WINGS WITH PROVENçAL FLAVORS
Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they're just about cooked through. This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they'll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they'll turn gorgeous.
Provided by Mark Bittman
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
- In a small bowl, combine a sprinkle of salt and pepper with herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
- Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
- Serve hot, warm or at room temperature, with lemon wedges. (Bay leaf is not edible.)
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CHICKEN WINGS WITH PROVENCAL FLAVORS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
- In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
- Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
- Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves.
Nutrition Facts : Calories 118, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 36 milligrams, Sodium 160 milligrams, Protein 13 grams
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