Cookbook:Midwestern Chicken Wings

| Meat Recipes | United States

Midwestern chicken wings are not to be confused with hot wings; midwestern wings are not spicy.

Ingredients

 * 2 cloves garlic, minced
 * 1 tablespoon fresh ginger, minced
 * 1 cup soy sauce
 * 12 ounces apricot preserves (not preserved apricots, not apricot jelly)
 * 4–5 pounds chicken wings

Procedure

 * 1) Place all ingredients except chicken into a bowl and mix to make a marinade.
 * 2) Marinate the chicken in the refrigerator with the marinade for at least 3 hours. A plastic bag sealed tight without much air or free space is believed to provide the best marinating. As with many marinating recipes, the longer the better.
 * 3) Clean and preheat grill to medium heat.
 * 4) Place wings on grill. Turn 1–4 times over the next 20 minutes.

Notes, tips, And variations

 * Cut the chicken wings into two pieces at the elbow joint (recommended).
 * For the health conscious, remove the chicken skin.
 * Heat marinade on grill along with chicken wings, and add a little to the wings when done (See Warnings below).
 * 1 teaspoon of ginger powder can be substituted for the fresh ginger.
 * Feel free to apply the marinade recipe to other chicken cuts, such as breasts. A shish-kabob variation of this recipe is also excellent.

Warnings

 * Ensure a clean kitchen environment (hands, surfaces, etc), since this recipe requires marinating.
 * Never serve the marinade without first heating it to a boil.