“In the south we grill year round. The marinade is so good you will lick it off your fingers. We use chicken wings, but cut up fryer chicken works well too.”
READY IN:
30mins
SERVES:
8-10
YIELD:
60 wings
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix all ingredients except chicken wings.
  2. Reserve 1/2 cup for basting.
  3. Add marinade and chicken to plastic bag coat well.
  4. Refrigerate for 4-6 hours.
  5. Drain and discard marinade.
  6. Grill covered over medium heat, basting frequently.
  7. Grill until juices run clear.

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