Barbequed Chicken Wings

Serves 6
Nothing beats grilling in the summer time. But marinating your veggies and/or meat takes time. Make your marinade on a Sunday and store it in a Ziploc® marinade bag. On the morning of the day you know you want to grill, just throw your meat or vegetables in the bag and let them soak until it’s time to cook! You can do it with just about any marinade, but this one’s a favorite of ours.

Ingredients

  • 4
    pounds chicken wings
  • ¼
    cup olive oil
  • ¼
    cup lemon juice
  • 1
    tbsp Worcestershire sauce
  • 1
    tbsp spicy paprika
  • 1
    tsp red pepper flakes
  • 1
    tbsp curry powder
  • 1
    tsp Dijon mustard
  • ¼
    cup ketchup
  • 3
    scallions, thinly slice

Directions

  • 1 To make the marinade, add all remaining ingredients in a bowl and whisk to combine.
  • 2 Pour the marinade into a Ziploc® marinade bag and place in refrigerator.

ON THE MORNING OF GRILLING

  • 1 Rinse and pat dry chicken wings.
  • 2 Seal and toss wings in bag with marinade to coat the wings evenly and store in refrigerator.
ON THE EVENING OF GRILLING
  • 1 Preheat grill over medium fire.
  • 2 Remove the chicken wings from the marinade. Save marinade for later use.
  • 3 Pat the chicken wings dry with a paper towel.
  • 4 Sprinkle the chicken wings with salt and pepper and then grill, turning regularly and brushing with the reserved marinade for about 25 minutes, until cooked thoroughly.