Grilled chicken wings everyone likes. Both barbecue lovers and rational nutritionists value poultry meat for good taste.
Despite the fact that the meat in the chicken wings is not as much as we would like, it is extremely fragrant. The wings are fried, as a rule, with the skin. The fat contained in it prevents the quick drying of dietary chicken meat, leaving it very tender. Chicken wings are ideal as a snack for noisy companies. You can cook a lot of them, they will be enough for everyone, you can eat them with your hands, without cutlery.
There are many recipes for cooking barbecue wings. All of them, in one way or another, boil down to pre-marinating the main product. Marinade for barbecue wings is a very creative topic, there are various approaches to their preparation.
Spicy Chicken Wings with Orange and Avocado Salad
A true abundant portion of delicious wings is at least six or seven pieces per person.
- 30 wings for four people
- soy sauce,
- liquid honey
- ground ginger,
- chili powder,
- ground coriander,
- lemon juice,
- ground black pepper.
- two dense tomatoes,
- one cucumber,
- one sweet pepper (yellow or orange for brightness),
- one orange,
- one avocado
- bunch of lettuce,
- olive oil,
- ground black pepper.
- Wash the wings, put aside. Prepare the original marinade for chicken wings. To do this, mix three tablespoons of soy sauce with five tablespoons of liquid honey. Add two tablespoons of ginger, chili pepper, coriander. Squeeze the juice from a small lemon. Add one tablespoon of juice to the marinade. Salt, pepper to taste. Wings put in marinade, it is good to coat. Put in the fridge for an hour.
- Then remove the wings from the marinade, place on the grill, fry for about 20 minutes, turning them over regularly. Along the way, pour over the marinade several times.
- Simultaneously prepare the salad. Dried lettuce leaves dried, beautifully chopped, put on a wide dish. Wash tomatoes with cucumber. Remove tomatoes from tomatoes, cut into slices, like cucumber, put on a plate.
- Chop half the onion finely. Sweet pepper cleaned from the core with the seeds, cut into strips. Peeled avocado cut in half, remove the bone, cut the flesh into pieces. Orange peel, divided into slices. Put onion, avocado, orange and pepper on a dish with salad. Salt, pepper. Salad decorate with a dozen olives. Season with olive oil, vinegar. Fried chicken wings served with salad.
Chicken Wings in Honey Sauce
The classic recipe for barbecue. Instead of skewers, the wings can be cooked on wooden skewers. They also maintain a flat wing shape, which gives greater contact with the surface of the grill. The wings will end up fragrant and crunchy.
- one kilogram of wings (about 12 pieces),
- 150–200 g of honey
- spicy sweet chili sauce
- lemon juice,
- garlic clove,
- freshly ground black pepper,
- coarse salt.
- First you need to marinate the wings. To do this, mix 3 tablespoons of lemon juice with finely chopped garlic, salt and pepper. Wings put in marinade, mix thoroughly. Cover the container with cling film, marinate the wings in the refrigerator for about four hours.
- Glaze make three tablespoons of lemon juice, honey, one tablespoon of chili sauce.
- Use wooden skewers, put prepared wings on them so that they pierce all three parts of the wing. Well stretch the wings on skewers.
- Fry the wings for four minutes in direct heat, flip once. Next, cook another 15 minutes, removing the wings from the direct heat to the side. A few minutes before the end of frying, grease with glaze. Remove the finished wings from the heat, before serving, apply the glaze again.
Chicken Wash Skewers
It is not difficult to cook chicken wings on the grill. To do this, you can use the classic Uzbek cuisine recipe.
This recipe is loved by many gourmets. It is better for him to choose the most fleshy and fatty wings, so that they do not quickly burn, and then do not taste bitter in the burnt places.
- 20 wings in four portions,
- vegetable oil,
- ground sweet paprika,
- ground hot red pepper,
- Wash chicken wings, pat dry with paper towel.
- Cook the marinade. Take a pinch of jeera, coriander, sweet paprika, salt, very little hot red pepper. Grind everything in a mortar together with a finely chopped small onion. Sprinkle the mixture with the wings. Preheat a quarter cup of vegetable oil to 60 degrees Celsius, water their wings. Well mix everything up. Marinate in the refrigerator for two hours.
- Marinated wings tightly strung on skewers.
- Fry on the grill, turning regularly for 10 minutes, until an appetizing crispy crust.
- Serve with white (garlic) or red (tomato) sauce.
It will take: 4 lemons, a quarter of a liter of water, 2 sprigs of tarragon, salt.
Squeeze the juice from the lemons, mix with water, tarragon. Marinate in this mixture chicken wings.
Other popular ingredients for marinating wings are olive oil, oregano, basil, saffron, garlic, and other citrus fruits.
In the East, marinades based on mineral water and dairy products (kefir, koumiss, airan, yogurt) are popular.
The main ingredients for marinating chicken wings in Chinese cuisine are soy sauce, garlic, ginger, all kinds of pepper, honey.
Option 1: The classic recipe for cooking chicken wings on the grill
Chicken pieces like wings are often underestimated, but in vain! This is one of the best components of the broth, in smoked form they are served with beer, but as for outdoor recreation, in this case they do not have a price. Make a marinade according to our classic recipe and fragrant, spicy fried meat can not only become a prologue to traditional kebabs, but also can completely replace them.
- wings, chicken - two kilograms,
- two spoons of refined sunflower oil,
- two small lemons
- full spoon of homemade mustard sauce,
- spoonful of minced garlic,
- a third of a cup of non-acute ketchup,
- salt and a set of fragrant spices,
- spoon of hot sauce.
Step-by-step recipe for cooking marinade and roasting chicken wings on the grill
Pour boiling water over the lemons, substitute for a couple of seconds under running water, fold into a bowl and pour hot water for three minutes. Remove, not cooling cut in half and squeeze the juice. Catch, if accidentally fall, seeds, filter the liquid is not necessary. Professionals do not take the garlic clean and finely chopped, a convenient press for crushing cloves, but you can use it.
Mix hot pepper sauce with tomato ketchup. Do not use hot ketchups, their composition does not fit and the sharpness itself is insufficient, it is better to grind a piece of fresh hot pepper in a porcelain mortar and gradually mix in it ketchup or tomato sauce, such as "Krasnodar". Homemade mustard is replaceable for purchase, with the only condition: there should not be any other spices in the composition and the taste of vinegar should not be felt. Of course, when you cook the mustard yourself, also do not use the specified ingredients.
Wash and dry the wings, wiping with a towel or a dry, clean cloth. Carefully scorch over a lit ring or a lighter flame — small hairs remain on the skin after plucking, which must be discarded. Cut the wings along the median joints, but do not cut them completely, let them be held by the skin and the rest of the cartilage.
Mix all the ingredients of the marinade, with the exception of oil, you can do it in a saucepan installed in a water bath. Strongly do not heat, achieve the dissolution of salt and strong aroma of garlic and spices. Pour in the oil, lightly, whipping movements of the whisk, stir the marinade and allow it to cool to room temperature.
Put all the wings in a wide container, pour marinade and completely immerse the meat in it. Soak in a cold place for up to three hours. Over a well-heated brazier set the grid, the size of the cells which will not allow the wings to fall through or sag. Lightly grease the metal of the grate with vegetable oil, spread the wings and turn as you roast, but preferably not more than once. In a pinch, this can be done twice.
Option 2: A quick recipe for roasting chicken wings on the grill
The very last we will have a recipe, which will take less than half an hour to marinate. But this, in the presence of a special marinator. If you do not have such a device, or use it, for example, in nature, it is impossible - feel free to take the proposed recipe - the dish will turn out faster than the classic one, but no less tasty.
- kilogram of medium-sized chicken wings,
- a spoonful of cooked mustard,
- large orange,
- two full spoons of liquid honey and soy sauce,
- a pinch of chili powder,
- coriander seeds - teaspoon,
- salt to taste
- some oil to lubricate the grill.
How to quickly cook chicken wings on the grill
Grind coriander in a mortar, it is better to do this by adding a few large salt crystals to the seeds, then keep this in mind when you begin to salt the chicken.
Wash and cut the orange in two, squeeze the juice, mix it first with mustard, then with honey. The mixture should be vigorously stirred until it becomes thick and completely homogeneous in appearance. Then pour and mix the pepper, coriander, and, last of all, the soy concentrate. Try the resulting mixture, evaluate its salinity, add salt, if necessary.
Thaw the wings, wash and blot dry. Scorch over open fire, lightly scrape with a sharp knife. Cut into pieces, as it is often recommended in culinary collections, we will not, just cut up the middle joint to half, after that it will be more convenient to work with the semi-finished product when baking.
Thickly rub the wings with marinade, fold in a plastic bag and, without tying, wrap the free edge. Place in a bowl and leave for one and a half hours at room temperature. In the process, shake the package several times and put it back into the container.
Do not try to bake wings faster, lowering the grill closer to the coal. This part of the process is not accelerated, without the risk of dry or char the meat. Have a little patience, it will be rewarded with a ruddy and tasty treat.
Option 3: Chicken wings on the grill in tomato marinade
Almost no smoking bonfire can do without children circling around it, with a brazier - the same story. How not to treat crunchy piece of little fidget? Remove the hot pepper from the recipe, or three times reduce its quantity, the marinade will retain all the virtues, and the children will be delighted.
- two kilos of quick-frozen chicken wings,
- incomplete cup of soy concentrate
- four spoons of refined sunflower oil,
- garlic head,
- little lemon
- two spoons of 25 percent tomato and liquid honey,
- tablespoon of strong mustard,
- a teaspoon of curry and red pepper,
- partial spoon of black pepper,
- salt, large - a full tablespoon (use as needed).
How to cook
Washed and dried wings are cut in all joints. We remove the extreme, thin parts, there is practically no meat in them, but they begin to burn them first. Fold the chicken into a suitable pan, so that the wings along with the marinade take up no more than two-thirds of the volume.
Finely chop the garlic, pour it into a bowl, squeeze the sliced lemon. We spread and mix honey, then tomato paste, add spices and half of soy sauce. Stir and try, gradually add to soy concentrate, the last place we put mustard and butter.
Fill the wings with the prepared mixture, cover the pan with a lid and shake vigorously. Marinate for at least 12 hours, be sure to shake for mixing several times.
Wings in such a marinade are cooked a little faster than the others, but still count on twenty minutes for each serving and monitor readiness.
Option 4: Cooking chicken wings on the grill in foil
Wrapping the pieces of kebab with foil, you, of course, lose the golden brown, but those to whom it is contraindicated can join the company. Even if nothing prevents you from being treated to wings baked according to traditional recipes, save this just in case, the chicken cooked in this way is very tender and full of meat juice.
- a dozen chicken wings,
- big white onion,
- incomplete glass of kefir,
- a spoonful of salt and half - ground pepper,
- a mixture of aromatic herbs (Italian)
- spoon of soy sauce.
Wash the washed wings with a dry cloth, fold into a bowl, sprinkle with half the salt. Peel and chop the onion into quarters of rings, lay out to the chicken, sprinkle with pepper and mix.
Pour the spices into kefir, add sauce, mix and try on the salt. Keep in mind that the wings are already slightly salted, if you think that this is not enough, add the right amount of salt and pour the marinade over the chicken. Stir, put in a fridge for a couple of hours.
To marinade on the meat did not burn, and the wings themselves are not dry, we use the simple way. Lay out a foil on a folding grid with a handle for a barbecue, three layers per side. Place it on top of it, preventing contact between each other, the marinated wings, cover them with a layer of onions, fold the grill and fix.
Make a few narrow punctures in the foil and place the structure over the coals - the wings will not be afraid of the flames, although you can bake them over the coals, though it will take more time.
Option 5: Fast chicken wings on the grill on skewers
For those who prepare everything at the last moment, our next recipe. Fold the marinated wings in several packets, nested into each other, put them in a portable refrigerator or a thermo bag, and feel free to go to the cottage - there you will have to wait for a delicious dish, you just have to heat the coals in the grill.
- one and a half kilograms of chicken wings,
- soy sauce - five spoons,
- teaspoon ground coriander and the same mixture of fragrant peppers,
- two large onions,
- half a head of garlic,
- a glass of mayonnaise,
- two spoons of salt.
How to cook
Wash the wings and shake off the water from them, remove the tips, sprinkle the rest with half of the salt and pepper, and rub it thoroughly.
Cut the peeled onion into slices, crush your hands with force, clean the garlic and crush with a press. Mix all the ingredients of the marinade, except salt, taste. We load the marinator wings, in the amount corresponding to its capacity, proportionally add the marinade.
We start the marinator for 15 minutes, depending on the model of the device it can be two or three shorter cycles. The normal marinating time is up to 20 minutes, but it can be a little less. If all the wings do not fit at once, load the next batch, and ready-made string on skewers.
Then we turn with the wings, just like with a regular kebab - we set skewers over the coals, turn as we roast it, you can sprinkle it with dry table wine.
Option 6: Marinate and bake wings on the grill
Traditionally, the marinade for the wings is prepared on vinegar. Usually used table, but it is believed that replacing it with a grape or balsamic barbecue, you get a much more tender and tasty.
- a kilo of chicken wings,
- large, sweet onion,
- two tablespoons of vinegar,
- 250 ml of drinking water.
Step-by-step recipe for cooking wings on the grill with marinating
Inspect the skin of the wings for the presence of feathers, if any - remove with tweezers. Carefully wash the wings with water, chop off the uppermost phalanx and fold the wings into a deep pan or bowl.
In a separate container, we dissolve a few pinches of salt in cool water. Add vinegar and a little ground pepper. Through the press we press three small garlic cloves into marinade and stir.
Onion head dismissed into thin rings. Lightly hands, spread them to the chicken, stirring, pour the marinade.
Covering with foil, leave to marinate for an hour at room temperature.
We string the marinated wings on the skewers, between them we place the onion rings. Spreading it on the brazier, fry, occasionally turning it over to the desired color.
Option 7: Quick recipe for wings on the grill
A good kefir-based marinade will bake chicken wings for a shorter time. Lactic acid gets into meat faster than vinegar and acts more gently. Due to this, the time of marinating is reduced, and the kebab comes out noticeably softer. Please note, kefir must be fat free, the less fat it contains, the more lactic acid. Rosemary can be replaced by several sheets of lavrushka. They also need to grind - break the leaves with your fingers, but not too small.
- one and a half kilograms of wings,
- a glass of nonfat kefir,
- a bunch of fresh rosemary,
- a mixture of ground peppers.
How to quickly cook the wings on the grill on skewers
Удалив остатки перьев, тщательно обмываем крылья прохладной водой. Обрезав самую крайнюю, маленькую фалангу, укладываем крылья в миску. Можно и не обрезать, но тогда нанизывать нужно будет плотно и при обжаривании следить, чтобы эта часть крыла не подгорала.
We wash rosemary. Drain, grind its leaves with a knife and mix with kefir. Add salt and pepper to the marinade and mix.
Fill kefir marinade laid in a bowl of wings, stir by hand and leave to warm for half an hour.
Without washing away the remains of the marinade, we string the wings on the skewers, which we place on the grill over the coals. Turning systematically, cook shashlik until quarter of an hour.
Option 8: Spicy wings on the grill in a marinade of soy sauce with honey
If the wings are marinated in soy marinade with the addition of honey and ginger, they will come out sweetish, with a pleasant spicy aftertaste. It is recommended to use liquid flavored honey, but if this is not, you can take and thick. It will need to be melted and, before mixing with the rest of the marinade, cool well. We will cook on the barbecue grill, but you can also on skewers.
- natural soy concentrate - 90 ml,
- spoon of liquid honey,
- chicken, large wings - 1 kg,
- large garlic,
- ground ginger (dry) is a small pinch,
- 20 ml of refined oil.
How to cook
We process the wings: we wash and remove feathers, if any.
In a small bowl, mix honey and butter with soy sauce. Sprinkle the mixture with ground ginger, rub to it on a small grater two large garlic teeth.
Mix on a saucer little pepper with salt, rub wings and place them in a bowl. After holding for ten minutes, add marinade to chicken and leave it for three hours. Marinate preferably in a cool place, so immediately put the bowl in the fridge.
After marinating, fold the wings over the grill and close it. Placing on the grill, cook, turning over periodically until the wings turn red, about a quarter of an hour.
Option 9: Mustard-soy marinade for wings on the grill
Marinated in mustard-soy marinade wings come out particularly fragrant. Soy concentrate well penetrates the skin, and makes the meat inside the wings juicy and tender. The wings roasted on the grill are evenly covered with a golden blush, and the crust, due to mustard and garlic, is moderately spicy. Marinated in this way, the wings are suitable not only for the barbecue, they will be baked no less tasty.
- wings of broiler chickens - exactly a kilogram,
- 60 milliliters of soy concentrate,
- two tablespoons of homemade mustard and one hops-suneli,
- "Provencal" or other fragrant herbs and paprika - a spoonful of each spice,
- two spoons of low-calorie mayonnaise.
After inspecting for the presence of feathers, we wash and towel-wet the wings. If you cook on skewers, it is desirable to immediately remove the top, thin part.
Mix in a small bowl mayonnaise with mustard, add soy sauce. Here we pour the spices and spices. Add garlic, chopped on a grater (3 teeth), mix well. Be sure to lightly salt the marinade, taking into account the salinity of the soy concentrate.
Alternately dip the wings in the marinade and put them in a bowl. Tighten the foil and place for four hours to marinate in the fridge.
Option 10: Barbecue composite of chicken wings on the grill with eggplant
Simple, but at the same time, the original recipe for kebab wings with eggplant, you can take a note and for home cooking in the oven. In the recipe it is proposed to use eggplants, but zucchini will do. If you decide to cook such kebabs at home, place the skewers strung in the middle level of the oven on the grate. Cook at 180 degrees, occasionally turning over so that the wings are baked evenly.
- sixteen large wings
- three large onions,
- 200 ml of dry wine,
- large leaf of laurel,
- spoon of dry, ground savory,
- one eggplant,
- 40 ml of non-aromatic oil,
- three spoons of tomato ketchup,
How to cook
Pour the wine into a deep stewpan. Add salt, all spices and spices. Putting it on an intense fire, bring the marinade to a boil, then put the peeled onions in it and boil on a lower heat for a quarter of an hour. We put the stewpan from the plate to the side so that the marinade is well cooled.
Having washed, clean the peel from eggplant and disperse it into plates, centimeter thick. We wash and dry the wings with a rag.
We shift the plates of eggplant and chicken wings in a bowl and pour the cooled marinade, put the boiled onions here as well. For two hours, leave a bowl of chicken in the refrigerator.
We smear skewers with vegetable oil, we string vegetables and wings on them interspersed. Fry, placing on the grill to a quarter of an hour, periodically, as browning, turning, like an ordinary kebab.
Marinade, which soaked and softened wings, can be saved. If it is cooked over low heat until thickened, and after cooling it is mixed with ketchup, a good kebab sauce will come out.
Option 11: Chicken wings on the grill in foil
An unusual way of cooking wings. Shish kebabs are cooked very simply and quickly, the main thing is that you do not need to look so hard at them. Thanks to the foil packaging, the wings do not burn and do not need to be turned over. Barbecue is juicy and very soft.
- nine large chicken wings,
- big onion head,
- half a cup of nonfat kefir,
- spoon of soy concentrate and the same mixture "For fish smoked."
Wash wings fold in a deep bowl. When preparing, be sure to inspect the skin of the wings for the presence of feathers and, if they exist, remove them.
Thin semicircles shred bow and, disassembled into strips, spread to the chicken. Add a spoonful of salt and a half of the same spoon of pepper. Mixing, rubbing salt and pepper in the wings, onion with a little crinkle, to let the juice.
Separately prepared marinade. We combine a little warm kefir with soy sauce, here we mix in a spoonful of the mixture for cooking fish. It can be added to almost any marinade for barbecue, it turns out well.
Fill the chicken with cooked marinade and, with the lid covered, place for two hours in the cold.
On the barbecue grill, spread a large sheet of foil. Spread the marinated wings on top, and the onions, on which they marinate, on them. We cover everything with the next sheet of foil and tightly fix (pinch) all the seams, close the grid.
Put the grill on the grill and immediately in several places pierce the top of the "package". Without turning the grill, prepare the wings in foil, about 25 minutes.
- Soy sauce 100 milliliters
- Vegetable oil 100 milliliters
- Garlic 3 Dental
- Salt To taste
- Red ground pepper To taste
In a mug, mix soy sauce with vegetable oil.
Pour the mixture into the wings in a deep bowl. The quantity is calculated for 1 kg. meat.
Now add pepper and salt to taste. Crush the garlic, add it as well. Leave the marinated wings in the fridge for 4 hours. And then cook!
Recipe classic for barbecue
Under the name of a classic recipe is hidden method of cooking kebabs in a Caucasian way.
Did you know?In itself, the word "barbecue" does not at all refer to Caucasian culture, and it came to our language in a random way. It became a kind of distortion of the dictum from the Crimean Tatar speech, in which “shish” meant “spit”, and “shishlyk”, respectively, “something on the spit”.
How to cook marinade
- First you need to get rid of the tips of the wings. To do this, they should be cut with a wide sharp knife.
Wings need to be salted and pepper, not sparing the spices. Squeeze out the tomato paste on top of the wings, after which the wings turn over and repeat the salting, peppering and smearing with tomato paste.
Separately, you need to mix vegetable (preferably olive) oil with fragrant paprika. To the marinade add 5-6 tablespoons of such dressing.
Now you need to leave the wings for a few hours for high-quality impregnation.
How to fry wings
- After the meat has passed the marinating stage, you can send it to the brazier (of course, while the meat is marinating, you should take care of the presence of ready-made coals in the brazier, generously stuffing it with stone stones).
String the wings on skewers or lay out on a grill, then distribute evenly over the surface of glowing coals.
Periodically turning the meat from side to side so that it does not burn, bring it to a golden crust and complete readiness.
When the dish is ready, the meat is removed from the heat and served to the table. As a garnish, it is best to use fresh vegetables, and to serve red wine from drinks.
Video: how to cook chicken wings on the grill
This recipe is different from the previous creamy taste, which permeates the wings thanks to yogurt. The soft, juicy and tasty texture of chicken meat will not leave anyone indifferent, especially when it is complemented by a delicate mint flavor.
- 15 pcs. chicken wings.
- 145 g of natural yogurt without flavoring.
- 3-4 sprigs of fresh mint.
- 6 cloves of garlic.
- 1 tsp cinnamon
- Salt to taste.
- Some vegetable oil for greasing dishes.
We recommend reading about how to make gooseberry and tkemali sauce in Georgian at home.
- Before starting the cooking process, you must thoroughly wash and dry the wings. Divide them into 3 parts along the joints, and also remove the ends. After that, generously salt and leave it for 20-25 minutes.
During this time, you need to cook the marinade. To do this, peel the garlic, then push it through a press or chop it on a fine grater. Rinse and dry the mint, separate the leaves from the stem and chop them very finely (you can leave a few leaves to decorate if you wish).
In a deep bowl, mix the yogurt with cinnamon, garlic and mint until smooth.
In the same bowl you can put the wings themselves, generously dipping them into the marinade, after which the dishes should be put into the fridge for one hour to marinate.
This recipe is suitable for both coal and oven. But if in the first case, you do not need a container for baking, then in the second case you need to generously rub the baking dish with vegetable oil. Place the wings on a grill or baking tray and bake at 180 degrees for about 40-45 minutes, until a characteristic golden crust forms. When ready, remove and place on a dish, garnished with mint leaves. Serve hot with a side dish of vegetables and red wine.
To get an answer to the question about the readiness of the chicken, you should use a toothpick, which you need to sink into the cooking meat. If a clear and clear juice is released at the puncture site, then the meat is ready, and if it is muddy, then this chicken still needs to be cooked in the oven.
Did you know?Thanks to a special recipe for cooking chicken wings, which consists of 11 cherished, but still undisclosed ingredients, the American company KFC has become a worldwide popular brand. More than 18,000 restaurants operate in 110 countries.
Honey Mustard Pickle Recipe
Sweet honey and bitter mustard found a successful combination of their unique tastes in this recipe. By the way, the following recipes are suitable not only for the brazier, but also for the oven. The principle of frying on the grill is the same, it is listed a little higher, so in the description we will focus only on the features of cooking meat in the oven.
Other cooking options
Of course, between cooking in the oven and on an open fire there is a very big difference, because in the iron box the meat will not receive that riot of aromas that carry the smoke of a fire, the smell of meadow grass brought by the wind, and the clean air saturated with oxygen. But in that and in another way, you can cook amazingly delicious dishes from chicken wings. Additional recipes - on.
It often happens that people dream of starting the summer season with a shish kebab on an open fire. And such dreams begin to terrorize our brain since December. But do not deny yourself the opportunity to try your favorite dish on the grill, even in winter. To do this you will need an oven, grill and another original recipe.
- 1 kg of chicken wings,
- 0.5 tsp. salt,
- 0.5 tsp. paprika,
- 2 tsp. baking powder,
- 2 tbsp. l honey
- a quarter cup of hot sauce (such as salsa or adjika),
- a quarter cup of soy sauce,
- 1 tbsp. l 9% vinegar.
- It is necessary to thoroughly wash and dry the wings. Then they need to be divided into 3 fragments along the joints, and also remove the ends.
- Sprinkle the wings with a mixture of salt, paprika and baking powder and leave to stew for 25 minutes.
- Place the grill on top of the pan and cover it with parchment on top. Next, at the end of marinating, lay the wings on the grill and send to the oven heated to 210 degrees for 30 minutes.
- Pull the wings and turn them over, pouring icing. To make the glaze, mix honey, soy sauce and vinegar. Watering the mixture with the meat, return it to the oven for another 10 minutes. That's it, your dish is ready!
Since ancient times, cooking meat on an open fire has been widely used by representatives of all nations. It is the open fire that makes the dish special. AND We present one of the recipes for cooking chicken wings on the grill to your attention below.
Important!When cooking chicken wings on the grill, it is better to pre-lubricate the grill with vegetable oil so that the meat does not stick or stick. Also, do not place the wings too close to each other. Between them there should be a space of at least 0.5 centimeter so that the meat is roasted evenly from all sides.
- 0.5 kg of chicken wings,
- 0.5 cups of tomato paste,
- 1 tsp hot sauce (salsa, tabasco, adjika, etc.),
- 1 medium clove of garlic,
- a quarter tsp salt,
- generous pinch of black pepper.
- Wash the wings first and dry them with a napkin or paper towels. Separate them at the joints and separate the tips (by the way, you can make excellent chicken broth from the tips).
- When preparing the marinade, you should mix the tomato paste, the hot sauce you have chosen, squeezed through a press or garlic, grated on a fine grater, salt and black pepper.
- Send dried chicken wings to the prepared marinade mixture and mix thoroughly. Now you need to cover the bowl with pickled wings with food grade plastic wrap and leave to marinate at room temperature for 30-40 minutes.
- After marinating, get the wings and lay them on a grill pre-lubricated with vegetable oil, after which you can safely send them to the brazier and cook until a beautiful and crisp crust. At this moment it is important not to leave the meat for a long time, but to constantly monitor it and periodically (it is better every minute) to change the sides of the grill in order to achieve full-fledged cooking of meat from all sides.
- Serve the dish is hot. As a side dish, use greens, fresh vegetables and red wine. Enjoy your meal!
It does not matter what recipe you will be tested. All of them have their own unique and unique features. Some give a sweet taste, others - bitter, and others generally combine the tastes of different ingredients, each of which adds its own flavor to the final product. Therefore, if you have the opportunity to get out into nature, do not neglect it and be sure to try one of these recipes to enjoy the wonderful taste and aroma of chicken wings in the open air.
Feedback from network users
Spray curry, classic vegetation (little by little!), Coat each wing separately with mayonnaise and bake in the oven on a baking sheet for about 25 minutes at a high temperature. Olya http: //www.woman.ru/home/culinary/thread/1406701/1/#m1409748
option 1: honey + soy sauce + ginger option 2: mayonnaise + garlic option 3: lemon + pepper option 4: sweet-sour ketchup (sauce), you can add chili option 5: hops-suneli + onion, garlic cream hornshttp: // www.rusfishing.ru/forum/showpost.php?s=e1bd7963790435672e7cac9fcaf68c07&p=2718327&postcount=3
2-3 spoons rast. butter juice of 1 lime (lemon) 2-3 cloves of garlic crush or finely chop the salt and pepper to taste. All mix, pour the marinade wings (800-1kg grams), mix, close with a curl or film and put in the refrigerator for an hour or two. Then lay curls on a baking sheet and send to the oven under the grill for 20 minutes. The usual grill tastes better, of course
Wing preparation and selection
How to choose and prepare:
- Turn the meat in your hands, smell it. The wings should smell like chicken, not anything else.
- The skin should be smooth, without breaks, red spots, hematomas. If there are hematomas, it means that the bird was incorrectly “hammered” and such wings will be tough.
- The color of the wing depends on the method of cooling. Choose a pink, yellow product.
- The sign of a spoiled product is stickiness.
- Discard the product if there is moisture in the package. This means that it was repeatedly thawed.
- Remember: a product purchased by weight is stored no more than 2 days, and in a vacuum - 5 days. Wings from the market is better to cook immediately.
- If the bird is young, the cartilage will be soft and, on the contrary, the old hen on the wings has cartilage hardened.
Grilled wings in soy marinade
- chicken wings - 16 pcs.
- soy sauce - 120 ml,
- brown sugar - 140 g,
- white wine vinegar - 5 tbsp. l
Heat the coals well in the grill. In a saucepan, mix the sugar with vinegar and soy sauce, heat the mixture over a low heat and let it boil for 1 minute, until the sugar is dissolved. Cool slightly.
Wings mix with warm marinade and leave to marinate for several hours. Cook for 20-30 minutes on the grill grate.
Wings on the grill
But in the summer it is necessary to pamper yourself more often with dishes cooked on the grill. I cook not only chicken, but also fish. А в этом рецепте расскажу, как приготовить ароматные куриные крылышки на мангале.There are so many spices at the moment, that the eyes diverge when looking at the counter. Therefore, I advise you to add proven seasonings. You can take ready-made seasoning for kebabs. For example, I love spices with ground coriander, pink pepper, mustard. I would like to note that hops-suneli goes well with any meat. I propose to make a marinade for wings on the grill on the basis of red wine.
1. Chicken wings I defrost beforehand. For kebabs need to take completely thawed meat. Wash well under the tap with water. I leave in a colander to remove the water.
2. I put my wings in a basin or a deep bowl, sprinkle with coriander, black pepper and hops-suneli. Add salt, or to taste soy sauce. I mix my hands.
3. Then I clean the onions and garlic, cut the vegetables into medium slices. Add onion with garlic to chicken, mix it again.
4. Pour the products with red wine and vegetable oil. Leave to pickle for 3-4 hours.
5. Melt the grill. When the coals were formed, then I spread the wings on the grill, close it. I grill the kebab until it is ready, periodically turn it over. In the meantime, grilled kebabs on the grill, I boil the young potatoes.
6. Fragrant chicken wings served to the table with dill and radish. It turned out pretty appetizing delicacy, even the chicken skin does not remain.
Recipe for wings on the grill from Ninel Ivanova.