Cookbook:Midwestern Chicken Wings

Midwestern Chicken Wings
Category	Chicken recipes
Servings	6–8
Time	3 hours
Difficulty

Cookbook | Ingredients | Recipes | Meat Recipes | United States

Midwestern chicken wings are not to be confused with hot wings; midwestern wings are not spicy.

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup soy sauce
• 12 ounces apricot preserves (not preserved apricots, not apricot jelly)
• 4–5 pounds chicken wings

Procedure

1. Place all ingredients except chicken into a bowl and mix to make a marinade.
2. Marinate the chicken in the refrigerator with the marinade for at least 3 hours. A plastic bag sealed tight without much air or free space is believed to provide the best marinating. As with many marinating recipes, the longer the better.
3. Clean and preheat grill to medium heat.
4. Place wings on grill. Turn 1–4 times over the next 20 minutes.

Notes, tips, And variations

• Cut the chicken wings into two pieces at the elbow joint (recommended).
• For the health conscious, remove the chicken skin.
• Heat marinade on grill along with chicken wings, and add a little to the wings when done (See Warnings below).
• 1 teaspoon of ginger powder can be substituted for the fresh ginger.
• Feel free to apply the marinade recipe to other chicken cuts, such as breasts. A shish-kabob variation of this recipe is also excellent.

Warnings

• Ensure a clean kitchen environment (hands, surfaces, etc), since this recipe requires marinating.
• Never serve the marinade without first heating it to a boil.