Appetizers,  Chicken,  Meat,  Snack

Chicken Wing – Round 2

Chicken Wings with garlic and oyster sauceAs 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.

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