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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 4 |
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Directions: Remove wing tips. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. (Alternatively, mix the sauce in a large zip-lock bag.) Add the chicken wings and turn to coat. Cover and refrigerate overnight.
Light a grill. Remove the chicken wings from the marinade, leaving some of it on the wings and reserve the remaining. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.
Note: A "pantry sauce" is one that can be made with ingredients, such as ketchup, mustard and soy sauce, that can be found in the home pantry.
| Ingredients:
16 chicken wings
1 Cup(s) ketchup
1/4 Cup(s) dijon mustard
1/4 Tabasco or other hot sauce
4 Tablespoon(s) soy sauce
1 Tablespoon(s) light brown sugar |
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