Ingredients: For the marinade: 1/2 cup ketchup 1/4 cup balsamic vinegar 2 tablespoons dark brown sugar 4 teaspoons granulated garlic 4 teaspoons Worcestershire sauce 3 teaspoons Tabasco sauce 2 teaspoons Dijon mustard 2 teaspoons paprika 2 teaspoons chili powder 20 chicken wings, wing tips removed Extra-virgin olive oil Directions:1. To make the marinade: In a medium bowl whisk together the marinade ingredients. 2. Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. 3. Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with olive oil. Sear over Direct Medium heat until well marked, 4 to 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm. |