What is the secret to grilling chicken wings so that they don’t burn or become too dry? Two simple steps will make you a “wing master.” First, make a few slashes across each wing, then combine the wings with a marinade. After two hours of marinating, you’re ready for secret step two…you simmer the wings and the marinade in a saucepan for five minutes or so. As you can see, these tips are about preserving moisture and reducing the chances of burning the wings on the grill or if you’re using an indoor grill pan. Your friends and family might ask for the recipe when they taste them, lip-smacking good from the soy, lemon, fresh ginger, garlic and rosemary in the marinade.
- 8 chicken wings (about 2 pounds), wing tips removed
- .25 cup lemon juice
- 3 tablespoons soy sauce preferably naturally brewed
- 1 jalapeño pepper red—finely chopped (ribs and seeds removed if you prefer mild)
- 2 teaspoons fresh ginger finely chopped, peeled or 1 teaspoon finely grated, peeled fresh ginger
- 1 garlic clove chopped
- 1 teaspoon fresh rosemary chopped
- oil for brushing
- lemon wedges for serving
- Using a sharp knife, score the chicken wings diagonally several times on each side. In a bowl or large resealable plastic bag, combine the wings, lemon juice, soy sauce, jalapeno, ginger, garlic, and rosemary and toss or mix well. Cover or seal and refrigerate for at least 2 hours, or up to 8 hours.
- Light a grill, or heat a grill pan until very hot.
- Meanwhile, pour the chicken and its marinade into a large saucepan and bring to a simmer over medium-high heat. Cover and simmer for 3 minutes. Turn the wings over an simmer, uncovered, until all the marinade has been absorbed, 2 to 3 more minutes.
- Lightly brush the grill grate or grill pan with oil. Place the chicken wings, fleshier sides down, on the grill or in the pan and cook, turning once, until nicely charred and cooked through, 4 to 5 minutes per side. Serve with lemon wedges.
(NOTE: Faith leaves out the jalapeno if kids are in the crowd. You can buy gluten-free soy sauce in supermarkets or health food stores, so the recipe can work for those who are gluten-sensitive. Side-by-side, we can't tell the difference between gluten-free and traditional wheat-based soy, so there is no flavor compromise.)
