September 15, 2013
These are a game day pleaser for everyone, even Cowboy fans. At our house, I’m not sure who loves them more- the kids or the grown-ups. They always get polished off pronto. These are so simple, but fantastic— they even made the cut for the recent The Daily Meal wing round-up.
Wings are a great way to get some protein in the mix of usual carb-laden football fare. The flavor on these guys comes from the marinade rather than a drippy sauce that gets all over your sofa. If you like to spice your wings up a bit, I recommend serving them up with roasted salsa.
You can halve this recipe easily, but I like to make a big batch and slide the leftovers into lunchboxes on Monday morning.
Wings come in different packaging; there are usually about 12 – 15 wings per package. You can marinate the meat for 15 minutes up to 5 hours— the longer the wings jive with the chicken, the more flavor.
Serves 6-8
4 pounds chicken party wings (usually, about two packages) for about 24-30 wings, total
Marinade:
¼ cup Tamari Lite (aka light soy sauce)
¼ cup Worcestershire sauce
2 tablespoons olive oil
½ tsp ground pepper
2 tsp salt
Mix the marinade in a bowl and add the wings to marinate (you also can dump the wings and marinade in a big Ziploc bag). Be sure to mix the marinade with the wings to get even coverage‑ I use my hands. Store in the refrigerator until you are ready to cook.
Fire up the grill. These taste amazing if you have a charcoal grill, but gas is still great. Over a medium flame place wings on the grill and cook covered for three minutes. Flip wings to the other side and close the cover again. Continue to cook and flip for about 20 – 25 minutes total from beginning to end- you can leave the cover open about half way through. As you see the wings really start to brown, move to cooler areas of the grill.
Serve warm and watch them disappear.
