Grilled Chicken Wings
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- 20 chicken wings (3 1/2 to 4 pounds)
- 1 cup of your favorite barbecue sauce
- 1 tablespoon finely chopped garlic
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1/4 teaspoon cayenne pepper, to taste
Combine garlic, cayenne pepper, and barbecue sauce in a saucepan
and bring to a quick boil. Allow sauce to cool, then add the
sesame oil and set aside.
With a sharp knife remove the tips from the chicken wings. Place
the wings in a large lock-top baggie and add the sauce mixture.
Seal the bag and coat the wings with the sauce.
Refrigerate for about four hours, turning the baggie periodically
to coat the wings with sauce. Remove the wings from the baggie and
sprinkle with sesame seeds. Pour the remaining marinade into a
saucepan and bring to a boil for one minute and remove from the heat.
Grill the chicken wings directly over a medium heat. Turn the wings
once with tongs and continue to baste with the boiled marinade for
approximately 15 minutes.
Serve the wings warm with additional sauce (or a different
sauce/dip/dressing of your choice) for dipping.