Preparation : 40 minutes / Cooking : 25 minutes / Serving : 30 chicken wings
Ingredients:
- Chicken wings (without tips)
- Balsamic vinegar (2-3 tablespoons)
- Brown sugar (2 to 3 tablespoons)
- Fresh garlic, finely chopped
- Olive oil (quantity to taste)
- Worcestershire sauce (2 heaped teaspoons)
- Hot pepper, finely chopped
- Hot sauce (to taste)
- Garlic salt
- Ground pepper
- Dijon mustard
- Paprika (2 heaped tablespoons)
- Ketchup
- Honey
Preparation
- Reserve the wing tips to make a homemade stock.
- In a large bowl, combine balsamic vinegar, brown sugar, garlic, olive oil, Worcestershire sauce, hot pepper, hot sauce, garlic salt, ground pepper, Dijon mustard, paprika and ketchup. Add honey to taste.
- Stir well and add the chicken wings. Make sure they're well coated with the marinade.
- Cover the bowl and refrigerate for 24 hours to allow the flavors to develop.
- Preheat your pellet grill to 180°F (82°C).
- Drain the chicken wings from the marinade and place them on the grill directly for 5 to 7 minutes, turning them halfway through cooking.
- Then move the wings to the indirect side of the grill and continue cooking for a further 15 to 20 minutes, turning regularly, until the meat pulls away easily from the bones.
- Depending on your preference, finish cooking to obtain a tender or roasted texture.
- For those who prefer a less Texan flavor, serve the wings with a fresh dip.
