Wings on the grill | News, Sports, Jobs

I can’t remember how long it’s been since I enjoyed a batch of wings. Truth be told, I love them, but ordering them at a restaurant is asking for an embarrassing waste. That’s why I love making and eating wings at home, where I can cover my hands and face in sauce and no one cares.

Now that it’s grilling season, cooking wings will be easier than ever. No matter how you like your wings, mild, medium or hot, there is a recipe for everyone. Prepare a simple marinade for the wings, let it work its magic, then grill, baste and enjoy. And don’t forget the celery sticks, blue cheese dressing, and lots of wet wipes.

Grilled Cranberry BBQ Wings

(Benign)

1 can (8 ounces) jellied cranberry sauce

1 1/2 teaspoons. dark brown sugar

1 C. prepared mustard

1 C. Worcestershire sauce

3 1/2 pounds chicken wings (about 18)

Directions: In a medium saucepan, combine cranberry sauce, brown sugar, mustard and Worcestershire sauce and bring to a boil. Reduce heat and simmer for 20 minutes.

Preheat the barbecue grill to medium-high heat (375 degrees F.). Using tongs, dip each wing in sauce and shake off excess. Thread the wings onto skewers (3 or 4 per skewer.) Grill the skewers for 20 to 25 minutes, turning frequently and brushing with sauce, until the wings are nicely browned all over, with some charred edges. . Remove the wings from the skewers and serve. For 4 people.

Pineapple Chili Chicken Wings

(Hot)

1/2 cup green chili peppers, peeled and seasoned

1 cup of pineapple juice

1/2 cup crushed pineapple chunks

1/4 cup garlic powder

2 1/2 tablespoons paprika

2 tablespoons of salt

1 tablespoon lemon pepper

1 tablespoon soy willow

1/4 cup vegetable or olive oil

5-pound chicken wings, separated, tips discarded

Directions: In a food processor, puree the peppers. Transfer to a bowl and add the rest of the ingredients, except the wings. Mix well.

Place the wings in a wide, flat dish and cover them with the marinade. Refrigerate for 2 hours, turning the wings often.

Preheat grill to medium-high heat (about 375 degrees F.) Remove chicken from marinade. Pour the marinade into a saucepan and boil for 10 minutes, until the chicken is at room temperature. Using tongs, place the wings on a baking sheet or foil resting on the grill surface. Grill, basting as needed. The wings are done when they are golden brown and the edges are crispy. For 4 to 6 people.

Honey Orange

Chicken wings

1 cup soy sauce

1/4 cup teriyaki

1/4 cup orange marmalade

3 tablespoons of brown sugar

1 tablespoon of honey

2 garlic cloves, peeled and chopped

1/2 tsp. cayenne pepper (add some if desired)

2 1/2 pounds chicken wings

Directions: In a blender, combine all ingredients except chicken. Place the chicken in a large resealable plastic bag and pour the marinade over it. Refrigerate 2 to 4 hours.

Drain the wings, reserving the marinade. Boil the marinade for 12 minutes to baste.

Preheat grill to medium-high heat (about 375 degrees F.). Place wings on hot grill, turning and basting often. Grill until the tips just begin to char and the chicken is crispy all over, but soft on the inside. For 8 people.

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