Yum! This sounds good!
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This is a discussion on Grilled Chicken Wings within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; Description: Grilled Chicken wings are healthier than the fried version and I think they are ...
Description: Grilled Chicken wings are healthier than the fried version and I think they
are much tastier! I also included my "bucket sauce" recipe. Basically, I
started by throwing things in that I thought would make a good sauce so
the amounts are approximate. This is also healthier than the traditional
Buffalo wing sauce as it does not have a ton of butter in it.Serving Size: VariableTime: 30 - 45 minutesDifficulty: Easy
- Chicken Wings
- Canola oil
- Kosher salt
- Black ground pepper
- 1/4 c. Soy Sauce
- 1/4 c. Honey
- 2 T. Sesame oil
- 2 T. Brown Sugar
- 1/2 c. Ketchup
- 1 T. vinegar ( i use apple cider, but any vinegar should work)
- a couple splashes of Sriracha or your preferred hot sauce (to taste)Preparation:
- Prepare your charcoal and make a 2 zone area in your grill by pushing
- the coal to one side of the grill.
- I cut the tips off of my wings and freeze for soup or broth making. Then
- cut the two wing pieces apart.
- Toss with canola oil, sprinkle with salt and pepper.Instructions:
- When the grill is ready, place the wing pieces on the side with indirect
- heat (no coals underneath) and close the lid. They will need 7 - 10
- minutes per side until golden brown. I usually put the drumettes closer
- to the direct heat as they are thicker.
- Mix up your sauce while the wings cook.
- Move the wings to the direct heat side and finish crisping up the skin
- over the higher heat. This will take only a couple of minutes. You want
- them to be dark and crispy, but not burned.
- Place in the sauce to coat. I then put them back over the direct heat
- for a minute or two to caramelize the sauce on the wings.
Yum! This sounds good!
They are really good. I left one without sauce and it was also amazing. I am making them tomorrow (that's what made me think to post here), I'll try to remember to take pictures. I did leave the garlic powder off of the recipe. I do sprinkle a little garlic powder on the chicken when seasoning with salt and pepper. Garlic in the sauce would be good too.