Barbecued Chicken Wings

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Skewering four chicken wings together on a bamboo stick not only makes them easier to flip on the grill but also adds a little bit of flair to your serving presentation.

Ingredients

• 4 lbs (1.8 kg) chicken wings
• 1/4 cup (60 mL) olive oil
• 1/4 cup (60 mL) lemon juice
• 1 tbsp (15 mL) Worcestershire sauce
• 1 tbsp (15 mL) spicy paprika
• 1 tsp (5 mL) red pepper flakes
• 1 tbsp (15 mL) curry powder
• 1 tsp (5 mL) Dijon mustard
• 1/4 cup (60 mL) ketchup
• 3 scallions, thinly sliced
• Salt and pepper, to taste


• 1 Ziploc® brand Slider Storage Bag with the Smart Zip™ Seal
• 1 Ziploc® brand Container with the Smart Snap™ Seal

Directions

1. Rinse, pat dry chicken wings and place them in a Ziploc® brand Slider Storage Bag with the Smart Zip™ Seal.
2. To make the marinade, add all remaining ingredients in a bowl and whisk to combine.
3. Pour this marinade into the Ziploc® brand Slider Storage Bag with the Smart Zip™ Seal, seal and toss to coat the wings evenly. Place in refrigerator and marinate for 30 minutes.
4. Preheat grill over medium fire.
5. Remove the chicken wings from the marinade, but save the remaining marinade for use in Step 6. Pat the chicken wings dry with a paper towel.
6. Sprinkle the chicken wings with salt and pepper and then grill, turning regularly and brushing with the reserved marinade for about 25 minutes, until cooked thoroughly.

Chef's Note:

Any leftover marinade after Step 6 should be thrown away due to contact with raw chicken during the marinating process. If you want sauce for dipping, make extra and store separately in a Ziploc® brand Container with the Smart Snap™ Seal.

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