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Author Notes: I usually make my own bbq sauce and make smoked bbq chicken, but a few weekends ago I decided to try something different and it was a hit. If you don't have access to a grill you can bake these at 400 and then broil them to substitute for cooking on direct heat. - grillfanatic —grillfanatic
Food52 Review: The weather being what it was recently in the mid-Atlantic region, I could not share in grillfanatic’s enthusiasm for cooking outdoors. I defaulted to a 400 degree oven/broiler combination. The glaze, once its ingredients were reduced to syrup, possessed an almost marmalade-like bitter undertone that complemented the sweetness of the honey and the bite of the ginger-garlic-chili trifecta. I suggest using a high-pulp OJ as it would help the glaze adhere to the wings once they first meet. I used a low-pulp variety and had to apply multiple coats to get glossy wings. – cheese1227 —The Editors
tablespoon minced ginger
tablespoon minced garlic
cups orange juice
pinch red pepper flakes
tablespoon olive oil
salt and pepper
- In a sauce pot, use the olive oil to sauté the ginger and garlic for 1 minute.
- Add orange juice and red pepper flakes. Once the mixture begins to simmer add the honey.
- Reduce the sauce to around 2/3s of the original volume (around 20 minutes on simmer). Set it aside and let it cool.
- Prepare grill to cook on indirect heat.
- Pat wings dry with a paper towel and season them with salt and pepper.
- Cook wings on indirect heat on either side until clear juices begin to run (time varies based on heat of grill). Be careful that they cook slowly and the outside fat layer is still soft and has not begun to crisp.
- Brush one side of the wings with the sauce and cook them 5 more minutes on indirect heat.
- Turn the chicken pieces over and brush the remaining side. This time cook them over direct heat with the cover of the grill open. This will result in a crispy, sticky, and delicious coat on the outside. Cook them over direct heat until all sides are no longer soft.