Ingredients
2 lbs chicken wings
3 tablespoons white wine
1 tablespoon fresh gingerroot, grated
3 tablespoons hoisin sauce
3 tablespoons soy sauce
6 garlic cloves, crushed
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Lemon zest and pepper blend — wings, fish, grilled chicken
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
WiFi-connected pellet grill — set-and-forget smoking and grilling
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Lemon zest and pepper blend — wings, fish, grilled chicken
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
WiFi-connected pellet grill — set-and-forget smoking and grilling
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Cut the wings into 3 sections and discard tips. In a bowl, combine all the ingredients, except the wings. Add the wings and toss to coat. Refrigerate for 1 hours, tossing every 15 minutes. Over a hot grill, add the chicken wings; discard marinade. Cook 25-30 minutes; turning as necessary.