Here’s a recipe for your grill this 4th of July weekend. I like to bake the wings in the oven first, then put them on the grill for a couple minutes to get that smoky flavor. That way they’re juicy and not over-cooked or burnt, like they usually get when you cook them on the grill only. If you’d like to glaze the wings on the grill, just make an extra batch of marinade in a bowl and brush it on. There won’t be any cross contamination since the wings have already been cooked.

Grilled Chicken Wings with Hoisin Sauce and Honey

Ingredients:

• 24 wings, fresh or thawed

For Marinade:

• 3 cloves of garlic, minced
• 4 Tbsp. Hoisin sauce
• 3 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 3 Tbsp. honey
• 1/2 tsp. Five-Spice powder

Check out my other recipe for tips on separating the drumettes and wings.

Directions:

1) Marinate wings for 4-6 hours (preferably overnight) in a large zip-lock bag.

2) Preheat oven to 350 degrees. Place wings on a baking sheet with space between them. Bake for 30-35 minutes, flipping them halfway.

3) When your grill is heated, grill wings 1-2 minutes per side. If you want to brush a glaze with the marinade, do it before flipping over. Since they don’t take long to grill because they’re already cooked, grill a few at a time so they don’t have time to burn and to reduce flare-ups from grease.  Set wings on a plate and serve.

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Marinate wings for 4-6 hours (preferably overnight) in a large zip-lock bag.

Sorry no picture of a zip-lock bag, but you get the idea.

Preheat oven to 350 degrees. Place wings on a baking sheet with space between them. Bake for 30-35 minutes, flipping them halfway.

When your grill is heated, grill wings 1-2 minutes per side. If you want to brush a glaze with the marinade, do it before flipping over. Since they don’t take long to grill because they’re already cooked, grill a few at a time so they don’t have time to burn and to reduce flare-ups from grease.

Set wings on a plate and serve.

Have a great 4th of July weekend everyone!