3 pounds chicken wings, single joint
4 Tablespoons butter, melted
6 Tablespoons olive oil
8 clove garlic, minced
2 tsp onion powder (not onion salt)
1 tsp ground black pepper
1. Dry wings. Place in gallon-sized Ziplock bag.
2. Combine the next 5 ingredients, pour over wings.
3. Seal the bag. “Massage” the wings so that the marinade covers everything.
4. Place in refrigerator overnight.
5. Preheat grill on high for 5 minutes. Clean the grate. Rub the clean grate with a paper towel dipped in canola oil to help prevent the wings from sticking.
6. Grill wings directly on the grate, in a single layer, over medium heat. Have an aluminum pan to one side, not over heat, that can be used as a “rescue zone” when the grill flares up. It WILL flare up.
(Much of the butter/oil mixture will drip off. Based on a pre-weight/post-weight, I calculate that approximately half of the butter/oil mix is lost to the cooking process. The nutritional data reflects that calculation.)
7. While the wings grill, you can sprinkle them with the spice blend of your choice. I am using a mild Penzey salt-free blend, 33rd and Galena. You could instead use a hot pepper powder (cayenne, chipotle or habanero), or a milder spice (paprika or ancho peppers). You can also use a salt-based spice blend (Old Bay Seasoning or Tony Chachere’s Creole Seasoning, I like both of these). Try new flavors and find what you like.
8. Serve warm or cold. No dressing or dip is needed with my version, but they would taste great with a honey-mustard salad dressing as a dip.
Nutritional data (approximate, as noted above), per piece:
Sat fat: 2.7g