Recipe: Tangy Chicken Wings
Rumor has it there's a big game this Saturday at the Stadium. For me, that means it's time to buy the chicken wings and it's not too early to get started. I just discovered that marinating them 48 hours (instead of my usual 24) makes them tastier than ever.
- 3/4 cup olive oil
- 3/4 cup white wine vinegar or lemon juice (3-4 big, juicy lemons)
- 2 teaspoons dry rosemary
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- Hot sauce or cayenne
- 3 pounds chicken wings, separated into sections at the joint (or chicken drummettes)
1. Make a marinade by whisking together oil, vinegar or lemon juice, rosemary, garlic and paprika. Season to taste with kosher salt and hot sauce or cayenne to taste. Place marinade in a bowl or in a couple of zip lock bags, large enough to accommodate the wings. Place wings in marinade and stir to coat. Refrigerate 48 hours, occasionally stirring.
2. Preheat oven to 350? or prepare a gas or charcoal grill to medium heat. Remove chicken from marinade. In a sauce pan, simmer marinade over medium heat while preparing oven or grill. Marinade should simmer 15 minutes to kill bacteria; use for basting chicken as it cooks.
3. If baking, cover a large baking sheet with foil and lightly oil or coat with cooking oil spray. If grilling, oil grill grates or grill pan. If baking, cook on middle rack 30 minutes, brushing once with marinade, or until golden brown and flesh at bone reaches a temperature of 165?. If grilling, grill about 10 minutes on each side, brushing with marinade and carefully monitoring grill in case of flare ups. Serve warm or at room temperature.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 6, 2010.