Whisk together in a large bowl:
2 C . soy sauce
1 C. Dijon mustard
1 C. water
3 ¼ C. Tabasco sauce
1 ¼ C. chopped garlic
2 t. chopped fresh sage
2 t. chopped fresh thyme
2 t. chopped fresh rosemary
2 T. chopped fresh Italian parsley
Remove & refrigerate ½ C. marinade for basting.
Add, cover and refrigerate overnight, turning occasionally:
18 whole chicken wings
Remove chicken wings from marinade and discard this marinade.
Heat reserved marinade and use for basting during cooking.
Grill or broil wings on medium-low heat turning often until just cooked through for about 15 minutes. No pink should show near the bones. Must cook slowly so glaze doesn’t burn.
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