Best Wings
I got this recipe out of a USN serviceman because I thought they were the best tasting wings I've ever had. They are tangy and both spicy and asian in influence. Prepare them on the grill.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 2 bay leaves
- 1 tablespoon butter
- 1/2 cup soy sauce
- 1/4 cup soy sauce
- black pepper to taste
- 20 chicken wings
- 1 onion diced
- 2 shallots minced
- 1 handful fresh parsley chopped
- brown sugar to taste
- 1 bell pepper diced
- 1 handful fresh basil julliened
- 1/2 cup coconut vinegar
- few pinches paprika
- 1/2 bottle buffalo petes wing sauce
- 1/2 bottle tiger sauce
- 1 dash cinnamon
- 1 dash red pepper
- Carbohydrate 50.1881945897763 g
- Cholesterol 203.914999987096 mg
- Fat 45.8997830598047 g
- Fiber 7.61071418305428 g
- Protein 125.55106069707 g
- Saturated Fat 14.7821794815309 g
- Serving Size 1 1 Serving (1083g)
- Sodium 42493.040221343 mg
- Sugar 42.577480406722 g
- Trans Fat 4.96724940651762 g
- Calories 1083 calories
Marinate your wings overnight (or longer) with the onion, bell pepper, basil, coconut vinegar, 1/2 c of soy sauce and paprika. When ready to grill, put together the sauce with the remaining ingredients. Baste the wings with the sauce while cooking on the grill. Be careful not to burn the wings.
