Flying Chicken Wings

entree, chicken

chicken wing, garlic, green onion, grapefruit juice, Italian seasoning, lemon juice, onion, soy sauce, sugar

Flying Chicken Wings

When I was a kid, my favorite food in the whole wide world was chicken wings. I could polish off at least a dozen wings in one sitting. My mother would make up a batch and they would literally fly off the table into my mouth. The only way to eat wings is with your fingers, and at the end of the meal, my face, hair, hands and clothes were covered with splatters of succulent juices and slightly charred skin. The tablecloth was not much better off, and the plate itself looked like the findings of a paleontologist's dig. I could have modeled as a poster child for Feral Foods, Inc.

I have since learned to eat chicken wings a bit more gracefully and even serve them to guests—along with a great many napkins. Whenever I serve them, the wings still seem to fly off the table and directly into our mouths, so I always make extra pieces for leftovers.

Broiled chicken wings do make delicious leftovers, served either hot or cold. The longer you marinate the chicken, the more flavorful the finished product. I frequently marinate the pieces covered in the refrigerator for anywhere from 2 hours to 2 days. For better cooking and a prettier presentation, fold the tip in back of the drummette so the wing forms a triangle.

The following marinade can be used for any cut of chicken. Drummettes, the little knobby part of the wing, serve as perfect hors d'oeuvres, and are less messy than pulling apart an entire wing. While all grocers sell chicken pieces, the Chinese adore chicken wings and sell good quality ones quite inexpensively, both whole and as cut drummettes.



In a nonreactive bowl mix all ingredients, turning the chicken wings to coat thoroughly. Marinate at least 3 hours, preferably overnight. Turn the wings occasionally while marinating.

Preheat the broiler or grill. Broil or grill the wings using medium to low heat, turning once, for approximately 12 to 15 minutes. Be careful not to burn the skin. HINT: If wings cook too quickly on the outside, but the meat is still pink at the bone, then turn off the broiler and leave the wings to sit in the hot oven for 5 to 8 minutes. The wings will cook through without additional browning. Or, microwave the wings on high for a minute or so.

Serve the wings hot or at room temperature.

Serving Suggestion:
Serve the wings with steamed rice. Boil the remaining marinade and pan juices until reduced and pour over the rice.

Serves 4


©1994, 1998, 2007 Katherine Heyhoe. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007