My boyfriend (who is the pickiest eater ever) loves both of these wing recipes.
Thai Chicken Wings with Peanut Sauce
2 1/2 pounds chicken wings, trimmed and separated
1/4 cup peanut butter -- the natural unsweetened kind is the best, but any smooth pb will work.
3 tsp curry powder -- I use a spicy one, but a mild powder or paste would be good, too.
1/2 tsp salt
1/2 tsp fish sauce
1 tsp pepper
6 tbsp lemon juice
1 tbsp brown sugar --honey works well, too
5 tbsp soy sauce
2 tbsp fresh grated ginger
3 minced garlic cloves
2 tbsp peanut oil
2 tsp Tabasco sauce or chili sauce, if you have it. This is optional, or you can increase or decrease the amount. The wings already have a bit of a kick from the ginger and garlic, so use your discretion.
Mix everything except the chicken in bowl until farily smooth. Add wings. Marinate for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.
I don't know where I got this recipe, but they're good! Perfect and easy on the grill.
Chinese Chicken Wings
18 chicken wings
1/2 cup soy sauce
1/2 cup dry white wine
1/4 cup vegetable oil
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 1/2 teaspoon Chinese five spice powder
Mix all ingredients together except wings. Place wings and marinade in a resealable bag and refrigerate for at least 1 hour. Preheat grill. Place on grill (a grill basket works great for this) and cook until done. Brush with remaining marinade about half way through the cooking process.