On Tuesday I found myself in an unusual situation--I was alone in the evening with nothing to do but sit back and watch the Mets game. I wanted something quick and easy to cook in the hour interval between getting home from work and starting the game. Luckily, I knew just the recipe; one I had been eying ever since I saw it posted on Photograzing, by the blogger Dragon's Kitchen: Dragon's Chicken Wings.
The original recipe said to bake the wings in the broiler, but I saw no reason why it couldn't be adapted for the grill. After starting a fire, I grilled the marinated wings immediately over the scorching heat. This produced a fully cooked wing with crisp skin in just about six minutes.
With the game going, and me all settled on the couch, I dove right in. The first few wings were perfectly crunchy and juicy, but lacked in the flavor department. The seasoning on each wing was subtle, and not until the fourth wing did the lingering spice build up until it really took off, putting my mouth (comfortably) on fire and leaving me dying for more.
Grilling: Dragon's Chicken Wings
About This Recipe
|Yield:||6 to 8|
|This recipe appears in:||Election Night Party Food|
- 2 large garlic cloves, peeled and sliced
- 1 large bay leaf, crumbled fine
- 2 teaspoons paprika
- 1 tablespoon kosher or coarse salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed dried red chili flakes
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 lbs of uncooked chicken wings
Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.
Remove the chicken wings from the refrigerator and let stand at room temperature while preparing the grill.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
Grill the wings over high heat until skin is crisp and the chicken is cooked through, about 3-5 minutes per side. Serve immediately.