Irresistible Chicken Wings on the Grill

• Gluten free

• Meat

  • 3 lbs Chicken wings

• Produce

  • 1/4 tsp Of dried thyme and dried basil
  • 2 tsp Of granulated onions and dried oregano

• Condiments

  • 1/4 cup Soy sauce, light
  • 1/3 cup Soy sauce, dark

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 tsp Of kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 3 tbsp Vinegar

Found on ifoodblogger.com

Ingredients

• 3 lbs chicken wings, separated into wingettes and drummettes, tips discarded
• For the marinade:
• ¼ cup light soy sauce (see notes)
• ⅓ cup dark soy sauce (see notes)
• 3 Tbsp vinegar
• ½ cup olive oil (or vegetable oil)
• 2 tsp each of granulated onions and dried oregano
• 1 tsp each of kosher salt, granulated garlic, dried parsley, and black pepper
• ¼ tsp each of dried thyme and dried basil
• ½ tsp (or more for a stronger kick) cayenne pepper (optional) (see notes)

Directions

• Combine all ingredients for the marinade in a large Ziploc bag. Close the bag and shake really well.
• Add the chicken wings, close the bag and massage the wings really well to ensure good coverage. Expel as much air as you can, close bag and refrigerate for at least 2 hours, preferably overnight and up to 24 hours.
• Preheat an outdoor grill to about 350F-400F.
• Remove the chicken wings from the marinade and pat dry with a paper towel.
• Brush the preheated grill grate with cooking oil to prevent sticking. I give it a quick wipe with a piece of paper towel soaked in vegetable oil. The grill is hot so be very careful and wear a heat resistant glove.
• Cook the chicken wings on the preheated grill, lid closed, for about 10-15 minutes on each side, until the meat is nicely browned and the juices run clear (see my notes). You may want to use an instant read thermometer is not sure. The wings are ready when the temperature in the thickest parts registers at least 165F.