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Grilling: Dragon's Chicken Wings


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.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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