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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A nice change from the usual Buffalo Chicken Wings (which I love too, the hotter the better.) Not sure where I aquired this recipe, but I use it often. Ingredients:
4 to 5 pounds chicken wings, thawed if frozen |
4 cloves garlic, minced and mashed into a paste |
1 teaspoon salt (it's easier to mash the salt with the garlic) |
1/2 cup rice wine vinegar |
1/2 cup apple juice |
1 teaspoon red pepper flakes |
dipping sauce |
1 teaspoon red pepper flakes |
4 tablespoons peanut butter |
1/2 cup light corn syrup |
1/2 cup white vinegar |
1 tablespoon soy sauce |
Directions:
1. Combine mashed garlic, salt, rice wine vinegar, apple juice and 1 teaspoon red pepper flakes. Whisk to combine.
2. Place wings in shallow bowl or resealable bag.
3. Pour marinade over. Cover or seal and chill overnight.
4. Drain wings and pat dry.
5. Arrange wings, skin side up, on greased broiler pan.
6. Sprinkle with salt and pepper to taste.
7. Broil 4 inches from heat for 8 to 10 minutes or until golden brown.
8. Turn wings and broil 5 to 8 additional minutes or until golden brown.
9. While wings are broiling, combine dipping sauce ingredients in saucepan.
10. Bring to a boil. Transfer to bowl.
11. Serve wings with dipping sauce.
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