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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Chicken wings are perfect for a casual supper. Add a salad or slaw dressed with wasabi vinaigrette, grilled or sauteed broccoli florets with butter and toasted sesame seeds, a French baguette and a bottle or two of Kirin beer. Have plenty of napkins or damp towelettes for everyone's sticky fingers.
Serves 6 as a Main Course, 12 as an Appetizer


    • 3 to 4 cloves garlic, minced
    • 1 1-inch piece gingerroot, sliced
    • 1 cup soy sauce
    • 1/3 cup toasted sesame oil

    • 3 lbs chicken wings, cut at joints, tips discarded
    • 1 recipe Asian Barbecue Sauce (below)


1. Prepare the marinade: In a bowl, combine garlic, ginger, soy sauce and sesame oil.

2. Rinse wings under cold running water and pat dry. Place in a large scalable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 30 minutes or up to 8 hours, tossing occasionally.

3. Meanwhile, prepare a medium-hot fire in your grill.

4. Remove wings from marinade, discarding marinade. Grill for about 20 minutes, turning often and basting with some of the barbecue sauce during the last 5 minutes, until juices run clear when chicken is pierced. Serve on a platter, with a bowl of the remaining sauce on the side.

Grill whole chicken wings if you prefer, adding a couple of minutes to the cooking time. The joints should move easily when the wings are done.

On chicken wings, pork tenderloin, baby back ribs or pork steaks, this easy no-cook sauce is a winner.

    • 2 cloves garlic, minced
    • 2 cups spicy barbecue sauce
    • 1/4 cup soy sauce
    • 2 tbsp toasted sesame oil

1. In a bowl, combine garlic, barbecue sauce, soy sauce and sesame oil.
2. Store in an airtight container in the refrigerator for up to 10 days.


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