Tuesday, June 20, 2017

Mahogany Grilled Chicken Wings~Summertime Dinner

Today I thought I'd share a recent yummy summertime meal we prepared.  The recipe is from the Williams Sonoma Essentials of Grilling Cookbook. Rather than using chicken parts, we opted for wings.

Mahogany Chicken Wings



Ingredients for Mahogany Glaze:

1/4 m Molasses
1/4 C cider vinegar
1 TBS vegetable oi
1 TBS Worcestershire sauce (GF)
1 TBS whole-grain Dijon mustard (GF)
1 TBS fresh orange juice
1 tsp grated orange zest
Freshly ground pepper

Approx. 2 pounds chicken wings (or 2 1/2 lbs mixed chicken parts)

2 handfuls wood chips such as hickory or mesquite, soaked if using charcoal (we used gas)

Directions for glaze:

In a small saucepan, combine the molasses, vinegar, oil, Worcestershire sauce, mustard, orange juice and zest, and 1/2 tsp pepper.  Place over medium heat and bring to a simmer, stirring often.  Simmer 2 minutes to blend the flavors, stirring often.  Use the glaze immediately, or cover and refrigerate for up to 2 days.

Prepare a charcoal or gas grill for indirect grilling over medium heat.  If using a charcoal grill, place a drip pan half full of water on the center of the fire bed.  Oil the grill rack.  Brush the chicken wings with some of the glaze.

Charcoal:
Sprinkle half of the wood chips on the coals, if using.  Grill the chicken skin side down, over the drip pan for 10 minutes.  Turn the chicken, brush with more glaze, and grill for 10 minutes.  Sprinkle remaining wood chips on the coals.  Continue to grill, turning and brushing the chicken 2 more times, until the juices run clean when a thigh or breast is pierced with a knife tip, about 20 minutes longer.

Gas:
Add the wood chips to the grill in a smoker box or perforated foil packet.  Grill the chicken skin side down, away from the heat elements for 10 minutes.  Turn the chicken, brush with more glaze, and grill for 10 minutes.  Continue to grill, turning and brushing the chicken 2 more times, until the juices run clear when a thigh or breast is pierced with a knife tip, about 20 minutes longer.

***NOTE:  cooking times will be shorter if using wings as they cook faster than parts.

Y'all these are the bomb!  Sweet, sticky and full of flavor.  Serve alongside grilled veggies or fries for an easy summertime meal.

Enjoy!

2 comments:

Laura said...

Yum! And perfect for the 4th of July, too!

Rustown Mom said...

They do look great! I always love it when Hubby grills chicken - the leftovers are good and the cost is much lower, especially for wings or drums. We will have to try these!