Wings are an essential part of my husband’s diet. Basically any flavor of wing is fine with him, barring anything too spicy. That’s a shame in my book, but I am learning to deal with it.
Lack of heat withstanding, here are three super flavorful, super easy wing recipes. In truth, my entire family loves each of these recipes, even Picky Pemberton (aka #2).
For each of these recipes, simply mix the ingredients in a blender, food processor or Vitamix, pour over the wings (about a pound or two) then grill over medium high heat or broil in the oven. Once you’ve worked your way through these recipes, take a look some other yummy-looking goodness at quichentell’s.
A NOTE: when grilling meats marinated in a sauce that contains sugar (sugar, honey, syrup, yogurt, teriyaki, sweet sauces, etc.), the fire reaches out to taste that yumminess, and of course the dripping chicken fat, which can lead to flare ups and easy burning. The way to avoid this is to really clean your grill and oil it before cooking, then keep a close eye on the wings. OR go the easier route and use non-stick foil to line the grill surface. This method isn’t super authentic, but it does help with the sticking and burning.
ALSO NOTE: these marinades are also great for other cuts of chicken, thick cuts of firm fish or prawns, pork chops and even skewered meat. Super easy and super versatile, just the way we like it.
A Sweet and as Spicy as you want it Marinade for Wings
- 6 large garlic cloves, peeled
- 2 TB sugar (I like raw sugar for this recipe)
- ¼ cup fish sauce
- ¼ cup soy sauce
- 3 TB honey or agave
- 3 TB rice wine
- 2 TB dark sesame oil
- 1 TB lime juice
- 1-2 inch piece of fresh ginger, peeled (about 1 TB)
- 1 ts black pepper
- 1 Thai bird chili, or to taste OR
- as much Sciracha as you prefer. Start with 1 ts then add to taste.
If using a food processor, pulse the garlic, chili, sugar and ginger into a paste. Then add the rest of the ingredients and process until smooth. If using a Vitamix, simply add it all to the machine and process. Pour this marinade over your chicken wings and marinade, 1 hour or more. Garnish the grilled wings with minced cilantro, thin slices of red onion, minced green onions and roasted, chopped peanuts.
Susur Lee’s Chinese Barbecued Pork
From Steven Raichlen’s The Barbecue Bible
- 1 celery rib
- 1 medium carrot, peeled, and end cut
- 1 small white or yellow onion
- 1-2 to 3-inch piece of fresh ginger
- 5 nice strips orange zest
- 2/3 cup rice wine or dry sherry
- 1/3 cup soy sauce
- 1/3 cup pure maple syrup
- 1 TB dark sesame oil
- Combine all the ingredients into a glass or plastic (non-reactive) bowl. Stir to mix. Add the wings and marinate 1-2 days.
- Remove the wings and heat the grill to medium high.
- Strain the marinade into a small saucepan and bring to a boil over medium high heat until thick and syrupy, about 5-8 minutes.
- Grill the wings, brushing with the marinade in the last half of cooking.
- Serve the wings with any leftover marinade. Since you will be serving the marinade as a garnish, you need to be mindful that you don’t put any raw or under-cooked chicken bits or juices into it.
I adore Moroccan food, ever since my first encounter with it when I was in college. The alumni relations office asked me to check in on a Moroccan visitor affiliated with the school. She loved me (of course) and cooked for me everyday. This isn’t her recipe, but it reminds me very much of some dishes she made for me.
- 1 white Spanish onion, chopped
- ¼ cup parsley
- ¼ cup cilantro
- ¼ cup lemon juice (fresh is important here)
- ½ cup piquant olive oil- not your best, but definitely a nice, grassy, good oil
- 1 ts sea salt
- 1 ts coriander
- ½ ts ground cumin
- ½ ts turmeric
- ¼ ts cardamom
- ¼ ts ground ginger
- Pinch cayenne pepper
- Combine all of these ingredients in a food processor or Vitamix, and pulse until smooth.
- Put the wings in a non-reactive dish and marinade 1 hour and up to overnight.
- Serve with couscous, minced cilantro and mint and a few lemon wedges