We barbequed some chicken wings last night and I just have to share this marinade recipe. I only had time to marinate it for a couple of hours instead of overnight, but even with just two hours, the marinade made these wings finger licking good. I was too hungry and forgot to take pictures of the delicious wings - Sorry!
Serves 6 as appetizers, or double to make as worthy Sunday football chow.
- 3/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 to 1/2 teaspoon cayenne powder
- 2 teaspoon paprika
- 1 teaspoon salt
- 2-3 twists of freshly ground black pepper
1. Mix all ingredients of the dry rub in a large bowl, or in a large ziplock bag. Add the wings and coat evenly. Marinate at least one hour, or overnight for best results.
2. On charcoal grill, cook the wings until the coating starts to caramelize, getting some black grill marks. Flip the wings and repeat. Depending on the heat of your coals, it will probably take 20-30 minutes to cook.
3. In oven, preheat oven to 400 degrees F. Line a baking sheet with parchment paper or tin foil to save you some arm muscle in scrubbing later. Lay a baking rack on top of the baking sheet and place the chicken wings on top of the rack. Bake for 20 minutes, flip the wings and bake for another 15-20 minutes.