Chicken Wing – Round 2March 8, 2008
As you might have noted, I love chicken wings. This recipe is my default when it comes to wings, as I love the slow cooking process, then throwing them on the grill to crisp them up. This one is good all year round.
- Chicken Wings
- Oyster Sauce
- Garlic, about 1 bulb, chopped
- 2 tbs of black pepper
Wash your wings and pat dry.
Depending on the amount of wings you are cooking, you will have to adjust your ingredients to match your party. I typically make about 18-24 wings and will let the recipe ride off that.
Keep in mind that you do not want a heavy marinade, just a simple coating.
Add about 10 tablespoons of oyster sauce into a bowl that will allow the chicken to be tossed to marinade. Add the chopped garlic, and black pepper. Coat evenly.
Place your wings in a corning ware dish, and cover with foil and let them marinade for about one hour. Preheat your oven to 375 degrees and bake for nearly two hours. Yes, I like my wings cooked, and a bit dry. Why? Because they are a good snack with cold beer.
Once cooked in the oven, let cool. Then fire up the grill and cook on low heat, turning on occasion. The goal is to build a gelatenous texture, dark golden, and crispy.
Try dipping them in the Thai Barbecue Sauce. Trust me, these are worth waiting for.