Testy Grilled Sweet Sticky Wings Recipe

Sticky Grilled Chicken Wings marinade is the best ever, with garlic, brown sugar, lemon, and herbs! The ideal grilling recipe!


– 4 pounds chicken wings cut into flats and drumettes tips discarded – 1/2 cup lemon juice fresh squeezed – 1/2 cup light brown sugar packed – 1/4 cup olive oil – 12 cloves garlic skins removed – 1/4 cup fresh oregano roughly chop – 1/8 cup fresh flat leaf parsley rough chop – 1 1/2 teaspoons kosher salt – 1/2 teaspoon black pepper



Set aside cut chicken wings in a gallon plastic bag. 4 pounds flattened and drumetted chicken wings Pulse lemon juice, brown sugar, olive oil, garlic, oregano, parsley, salt, and pepper in a food processor until smooth.


1/2 cup lemon juice, 1/2 cup light brown sugar, 1/4 cup olive oil, 12 skinless garlic cloves1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 cup fresh oregano, 1/8 cup fresh flat leaf parsley,


Toss the bag to coat the wings with marinade. Refrigerate 2 hours to overnight. Turning the bag every several hours helps the wings marinate evenly, but if not, no problem.


Remove the wings from the marinade and place in a basin. Remove the marinade from the heat and set aside after simmering it in a small pot or skillet over medium heat.


Start the grill on medium. Grill the wings on oil-greased grates. Keep basting the wings every two minutes, especially after rotating. Stop basting halfway through and discard marinade.


Cook until the wings reach 165°F without overcooking, about 20 minutes. Try to get good exterior char.


If some wings are almost done but not charring, finish them on a hotter grill. This produces the most flavour. Serve and relish.


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