For maximum crispiness, I like to grill wings unseasoned, then toss with sauce 5 minutes before they’re done and return to grill to finish cooking and caramelize the sauce.
- 2 lbs (1 kg) chicken wings
- 1⁄2 cup soy sauce
- 2 Tbsp maple syrup
- 1⁄4 cup orange juice
- 3 cloves garlic, crushed
- 1⁄2 tsp black pepper
- 1 Tbsp sweet chili sauce
Combine sauce ingredients in a large stainless steel bowl. Preheat grill to medium-high heat and cook wings, unseasoned, for 35 minutes, turning once or twice to ensure even doneness.
When chicken is almost done, remove to the bowl with sauce and toss well to coat. Return to grill and cook for another 5 minutes.
(Originally featured in Family Table, Issue 699)
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