There are two tricks for grilling wings. The first is to remove the wing tip, because it always burns before the rest of the wing cooks. The second is to keep the wings stable using this nifty way of running two parallel skewers through each wing.
- Portion size 6 servings
- Credits : Get Grilling: Summer 2007
MethodIf coriander have roots, scrape roots clean with paring knife. In mini chopper or small food processor, puree together coriander stems and roots, fish sauce, ginger, salt, peppercorns and sugar. Scrape into large bowl; stir in garlic.
Cut tips off chicken wings. Add wings to marinade; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Arrange 3 wings on work surface. Thread 1 skewer through left side of each wing; thread second skewer through right side. Repeat with remaining wings.
Place on greased grill over medium heat; brush with remaining marinade. Close lid and grill, turning occasionally, until golden and juices run clear when chicken is pierced, 30 minutes.
Nutritional facts Per serving: about
- Sodium 1373 mg
- Protein 21 g
- Calories 231.0
- Total fat 15 g
- Cholesterol 63 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
- Iron 9.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 2.0