Grilled Basque Wings
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6 as an appetizer
- salt and freshly cracked black pepper to taste
- 3 large garlic cloves, chopped
- Carbohydrate 2 g(1%)
- Cholesterol 93 mg(31%)
- Fat 16 g(24%)
- Fiber 0 g(1%)
- Protein 15 g(30%)
- Saturated Fat 4 g(20%)
- Sodium 256 mg(11%)
- Calories 208
Preparation 1. In a large serving bowl, mix together all the ingredients except the chicken wings. 2. You will notice that the wing has two joints. Cut through both joints, separating the wing into three pieces. The wing tip is not usable here, so either toss it out or freeze it and throw it into your next stock, a purpose for which it is excellent. 3. Salt and pepper the wing pieces to taste and whip them onto a medium-hot grill. Turn them occasionally until golden brown, about 5 minutes. To see if they're done, take a big one off the grill and bite into it. 4. When the wings are cooked through, add them to the bowl with the dressing and mix to thoroughly cover. Set them on a platter, open a cold beer, and enjoy yourself. Kitchen Tip:When separating chicken wings, at first you will probably want to use a cleaver. With a little practice, however, you will easily find the weak spot in the joint every time and can graduate to using a sharp knife. From Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger and John Willoughby. Copyright © 1990 by Chris Schlesinger and John Willoughby. Published by William Morrow.
Preparation 1. In a large serving bowl, mix together all the ingredients except the chicken wings. 2. You will notice that the wing has two joints. Cut through both joints, separating the wing into three pieces. The wing tip is not usable here, so either toss it out or freeze it and throw it into your next stock, a purpose for which it is excellent. 3. Salt and pepper the wing pieces to taste and whip them onto a medium-hot grill. Turn them occasionally until golden brown, about 5 minutes. To see if they're done, take a big one off the grill and bite into it. 4. When the wings are cooked through, add them to the bowl with the dressing and mix to thoroughly cover. Set them on a platter, open a cold beer, and enjoy yourself. Kitchen Tip:When separating chicken wings, at first you will probably want to use a cleaver. With a little practice, however, you will easily find the weak spot in the joint every time and can graduate to using a sharp knife. From Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger and John Willoughby. Copyright © 1990 by Chris Schlesinger and John Willoughby. Published by William Morrow.
