Simple Chicken Wings

Simple Chicken Wings
Staff Writer
Valerie Rice

Wings are a great way to get some protein in the mix of usual carb-laden football fare. The flavor on these guys comes from the marinade rather than a drippy sauce that gets all over your sofa. If you like to spice your wings up a bit, I recommend serving them with fresh salsa.

Click here to see 24 Chicken Wing Recipes for Fall

8
Servings
219
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  low-sodium soy sauce
  • 1/4  Cup  Worcestershire sauce
  • 2  Tablespoons  olive oil
  • 1/2  Teaspoon  ground pepper
  • 2  Teaspoons  salt
  • 4  Pounds  chicken wings

Directions

Mix the first 5 ingredients in a bowl and add the wings to marinade (you also can dump the wings and marinade in a big Ziploc bag). Be sure to mix the marinade with the wings to get even coverage. Store in the refrigerator until you are ready to cook.

Heat a grill to medium. Place the wings on the grill and cook, covered, for 3 minutes. Flip the wings to the other side and close the cover again. Continue to cook and flip for about 20 to 25 minutes total from beginning to end. You can leave the cover open about half way through. As you see the wings really start to brown, move to cooler areas of the grill.
 

Nutritional Facts

Total Fat
8g
11%
Sugar
13g
14%
Saturated Fat
4g
17%
Cholesterol
30mg
10%
Carbohydrate, by difference
24g
18%
Protein
14g
30%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
61mg
6%
Choline, total
2mg
0%
Fiber, total dietary
6g
24%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Phosphorus, P
15mg
2%
Sodium, Na
770mg
51%
Water
11g
0%

Simple Chicken Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Simple Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Simple Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.