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Fidel's Marinated Chick Wings '09

Richard FlRichard Fl Posts: 5
edited November -1 in Appetizers
<h4>Ingredients</h4><div class='recipe-simple'>
<li>1 cup cider vinegar</li>
<li>1/2 cup water</li>
<li>2 Tbs vegetable oil</li>
<li>2 Tbs Worcestershire sauce</li>
<li>2 Tbs chili powder</li>
<li>2 Tbs Frank's Red Hot</li>
<li>1 Tbs white sugar</li>
<li>1 tsp red pepper flakes</li>
<li>1 tsp salt</li>
<li>1 tsp black pepper</li>
<li>1 tsp onion powder</li>
<li>1 tsp granulated garlic</li>
<h4>Instructions</h4><div class='recipe'><p>Let them soak for 6 hours. Then I took them out and put them on a cooling rack over a cookie sheet and let them air dry in the fridge for 2 hours.</p>
<p>Cooked them direct on the rig, highest setting, with coals only about halfway up the firebox. I wanted the wings about 18" or so above the heat. I left the spider in to try and give some perspective to the distance between the wings and the coals.</p>
<p>I turned them once during the cook and spun the grid to try and make sure they cooked evenly. When they got to about 180* internal - almost done - I put them in a mixing bowl with some Anchor Bar Suicidal sauce, tossed them, then put them back on the grid for another 10 minutes and let them crisp up.</p>
<p>Pulled them off, tossed them in the bowl again just to get a hint more sauce on them. Served with traditional side of celery and blue cheese and an ice cold beer.</p>
<p>These were very good. I highly recommend you give these a rip sometime for some really good wings. The vinegar in the marinade has just enough tang to cut the heat and give the flavor some good depth.</p>
</div><h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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