Singapore-Style Chicken Wings
with Ginger and Beer
Prep time: 15 minutes
Marinating time: 2 to 4 hours
Grilling time: 20 to 25 minutes
Marinade
1 package Black Peppercorn Marinade Mix
1 cup beer
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger
16 chicken wings, wing tips removed
1. In a large, resealable plastic bag combine the marinade ingredients. Add the wings. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
2. Remove the wings from the bag and the let the excess liquid drip back into the bag. Discard the marinade. Grill the wings over direct low heat (250°F to 350°F), with the lid closed as much as possible, until browned on both sides, about 10 minutes, turning once. Then move the wings over indirect medium heat (350°F to 450°F) and continue to cook until the meat is no longer pink at the bone, 10 to 15 minutes, turning every 5 minutes or so. Serve warm.
Makes 4 servings
Grilling Tip:
The wing tips have almost no meat and they tend to burn, so remove them at the joint with a sharp knife or poultry shears.
