Chicken Wings With Sweet Balsamic Glaze

Joan

TVWBB All-Star
This was dinner last night along with delicious home made Potato Salad, Corn with Cilantro-Lime Butter, and since we had cilantro, DH made a very delicious Cilantro Dip to go with the wings.

Chicken Wings with Sweet Balsamic Glaze

GLAZE:
3/4 cup seedless raspberry jam
1/4 cup balsamic vinegar
2 tsp. finely grated lemon zest
1/4 tsp. crushed red pepper flakes

RUB:
1 tsp. fennel seed
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. kosher salt
1/'2 tsp. freshly ground pepper

12 chicken wings, about 3 lbs. total, each cut in half at the joint and wing tips removed

1. Prepare the grill for direct and indirect cooking over medium heat (350 to 450F)
2. Whisk the glaze ingredients.
3. In a spice mill process the fennel seed until coarsely ground (or use the bottom of a heavy pan to crush it). Pour the fennel seed into a large bowl and add the
remaining rub ingredients. Add the wings and toss to coat them with the rub.
4. Grill the wings over direct medium heat, with the lid closed until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium
heat, brush with half the glaze and continue grilling until the skin is crisp at the edges and the meat is no longer pink at the bone, about 10 minutes more.
During the last 5 minutes of grilling time, brush the wings evenly with the remaining glaze, turning once or twice. Serve warm.

Source" Weber's New Real Grilling - Jamie Purviance
 

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