Chicken Wings - A Different Way to Cook an Old Favorite

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Chicken Wings - A Real Favorite Backyard Meal.

I can remember back when many folks didn't want chicken wings with their meal and you could buy wings for next to nothing.

Now, WOW, have times changed. Grilled wings have become very popular with backyard cooks. Heck you can buy wings almost everywhere now as an appetizer or a meal.

When searching the internet, I know you can find many recipes out there that are very similar to each other, however as far as chicken wing recipes go, we feel we have one that may be a bit unique in nature. At least my neighbors always seem to enjoy them.

Actually, when I cook these chicken wings, I cook them as a meal and not an appetizer so I always make a large batch, throw in some garlic bread and salad, and presto, I have a great meal.

Don't be afraid of cooking to many either. These wings make a great snack the next day.

Just a couple of quick tips before we get started. First of all you do want to preheated and clean your grill before you begin to cook and secondly, I always make my marinade up at least two to three hours before I intend to use it. This way all the flavors have chance to mix together rather nicely. It really does make a difference.

The prep and marinade

2 to 3 cloves of garlic	1 cup of pure vegetable oil
1 to 1 1/2 cups of lemon juice	1 TSP of crushed oregano
1 TBL of table salt

First of all, cut the garlic into small pieces, place them in your bowl and crush with your fork. How many cloves you use is really up to your tastes. I generally use two to four depending on their size.

Add the oil and lemon juice to your bowl. I see some recipes for chicken wings where virgin olive oil is used. I personally don't care for using that oil for this particular recipe. I don't care for the way the skin turns out when it is finished.

Take your oregano, crush it between your fingers and put it in the bowl as well.

Add your salt, stir this all really good and you should be done.

Another note, everyone has different tastes. When you add the salt, add what you like. More or less. Also since you make this 2 or 3 hours ahead if time, I always try to stir it up a few times before I use it.

This recipe should make 4 to 6 pounds of wings.

Cooking your chicken wings

First of all preheat and clean your grill.

While your grill is preheating, you can wash off all the chicken and get it ready to go.

To start out, put the wings on the grill on high for about 1 to 2 minutes on each side. Just to sear the meat so you aren't using a brush on raw chicken.

side note:
Once you have seared the meat, put your burners on low, if you are using charcoal close your vents most of the way. This meal burns hot anyway because of all the grease. Also you do need to keep a close eye on this meal and do be careful for flare ups.

Once seared and your burners are on low use a cooking brush to apply your marinade. Apply it generously.

Turn and rotate your wings every few minutes, applying the marinade each time.

Depending on equipment, wind and air temperature, this meal could take anywhere from 45 minutes to an hour to cook with the burners as low as they can go.

While your wings are cooking you can get your salad made and your garlic bread prepped and ready to make.

When your chicken wings are close to being done you can fire up your broiler and get your garlic bread going.

If the wings finish first, that is great as well. It is good for them to rest on a plate for a few minutes before you serve them.

After that have a lot of fun eating your meal.

Return from Chicken wings to grilling recipes

Return from chicken wings to grandpas backyard fun

SBI!