Serves: 4
Total Calories: 124
1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the wings in a large bowl and sprinkle with the garlic, salt, pepper, and Accent (if using). Turn the wings to coat with the seasonings, then cover and let marinate, in the refrigerator, for 2 to 4 hours.
2. Preheat the grill to medium high.
3. When ready to cook, oil the grill grate. Heat the honey just to warm in a small saucepan on the side burner of the grill, if you have one, or over low heat on the stovetop. Thread each chicken wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Arrange the wings on the hot grate and grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings during the last 4 minutes of grilling with the warm honey.
4. Transfer the wings to a serving platter and serve at once.
Makes 12 whole wings serves 4 to 6 as an appetizer
This Hong Kong Honey-Glazed Wings recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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