WEBER-Only made this recipe once but it was a real tasty dish, but I thought it could have used more garlic. but that is me. lol DH bought me this cookbook for my birthday over 10 years ago and we have made quite a lot of real good food from it. I guess we all need a reminder once in a while just how much enjoyment Weber has contributed to us in our lives.
Chicken Wings with a Garlicky Glaze
Marinade:
1 large yellow onion, roughly chopped
1/2 cup Dijon mustard
1/2 cup rice vinegar
1/2 cup soy sauce
6 large garlic cloves
1 TB dark sesame oil
2 TB light brown sugar
2 tsp lemon zest
2 TB fresh lemon juice
1/2 tsp freshly ground black pepper
10 chicken wings, wing tips removed
To make the marinade: In a blender or food processor, combine the marinade ingredients and process until smooth.
Place the wings in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning the bag occasionally.
Remove the wings from the bag and discard the marinade. Grill over Direct Medium heat, skin side down first, until the meat is no longer pink at the bone, 16 to 18 minutes, turning occasionally. Serve warm. Makes 4 to 6 servings
Source: Weber's Real Grilling - Jamie Purviance-pub. 2005
Chicken Wings with a Garlicky Glaze
Marinade:
1 large yellow onion, roughly chopped
1/2 cup Dijon mustard
1/2 cup rice vinegar
1/2 cup soy sauce
6 large garlic cloves
1 TB dark sesame oil
2 TB light brown sugar
2 tsp lemon zest
2 TB fresh lemon juice
1/2 tsp freshly ground black pepper
10 chicken wings, wing tips removed
To make the marinade: In a blender or food processor, combine the marinade ingredients and process until smooth.
Place the wings in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning the bag occasionally.
Remove the wings from the bag and discard the marinade. Grill over Direct Medium heat, skin side down first, until the meat is no longer pink at the bone, 16 to 18 minutes, turning occasionally. Serve warm. Makes 4 to 6 servings
Source: Weber's Real Grilling - Jamie Purviance-pub. 2005
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