Grilled Cherry Glazed Chicken Wings Recipes

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper., Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.

Steps:

• Remove the tips from the wings by cutting between the joints. Transfer the wings to a large resealable plastic bag.
• Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Season with salt and pepper. Pour half the marinade into the bag with the chicken. Squeeze out most of the air and seal the bag. Shake gently to distribute the marinade. Refrigerate for at least 4 hours.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat a large skillet over medium heat. Working in batches if necessary, sear the chicken wings, flipping once, until golden brown, about 3 minutes. Transfer the skillet to the oven and cook for about 30 minutes, flipping the wings often to prevent them from burning. Remove the skillet from the oven and add the remaining marinade. Continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly.
• To serve, arrange the wings on a platter and garnish with lemon zest.

Steps:

• Warm hot sauce and butter in a saucepan over low heat. Mix well after butter has melted.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill wings over direct heat until no longer sticking to the grate, 10 to 15 minutes. Do not peel off wings that are still sticking. Turn wings over and grill until halfway done on the second side, about 10 minutes more.
• Dip wings, 3 or 4 at a time, into the sauce. Place coated wings over indirect heat. Grill until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Place wings in a large bowl. Cover with aluminum foil for 10 minutes or until ready to serve.

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.

Steps:

• Combine all the ingredients except the wings in a small pan and bring to a boil, stirring occasionally.
• When it comes to a boil, remove from heat and set aside.
• Place wings over a medium-hot grill and grill for about 15 minutes.
• Turn, and begin basting with the sauce every 10 minutes for about another 20 minutes or until the chicken is nicely glazed on both sides, cooked through and no pink remains.

Steps:

• Preheat the oven to 350ºF.
• Rinse the chicken with cold running water and pat dry with paper towels.
• Pour the milk into a shallow dish.
• Mix the flour, thyme, salt and pepper together on a sheet of waxed paper or a shallow tray.
• Dip each piece of chicken into the milk, then coat with the seasoned flour, shaking off the excess.
• Heat the oil in a large non-stick pan over a medium-high heat and cook the chicken pieces for 5 minutes on each side or until golden-brown.
• As they brown, transfer the chicken pieces to a 13x9-inch baking dish.
• When all the chicken has been transferred to the baking dish, cover it with foil and bake for 30 minutes.
• THE CHERRY SAUCE: Combine the reserved cherry juice and both sugars in a small saucepan and bring to the boil over a medium heat. Stir in the mustard and cook for a further 5 minutes, or until the sauce thickens slightly. Stir in the cherries. (The sauce will continue to thicken once it bakes.).
• After the chicken has baked for 30 minutes, uncover it, and spoon the hot cherry sauce over it.
• Bake, uncovered for a further 15 minutes, or until the chicken is tender and the juices run clear.
• Serve over rice or noodles with steamed green vegetables.