CHICKEN WING SKEWERS

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How to make Chicken Wing Skewers

Provided by @MakeItYours

Number Of Ingredients 10

2 to 2 1/2 pounds chicken wings (about 12 wings)
1 tablespoon vegetable oil
2 teaspoons fresh orange zest
1 teaspoon ground fennel seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground white peppercorns
Honey Glaze, recipe follows
1/2 cup orange juice
1/4 cup honey
1/2 teaspoon kosher salt

Steps:

  • Preheat your grill (propane, charcoal or wood fired) to medium-high heat.
  • Remove the wing tips from the chicken wings and save for another use, or freeze to make a stock. Cut the wings in half at the joint to separate the drums and the flats.
  • Mix the vegetable oil, orange zest, fennel seeds, salt and pepper in a small bowl. Toss the drums and flats in this mixture to coat well.
  • Separate the drums and flats to skewer. First skewer the flats using 2 metal skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now, skewer the drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of the meatier end as you add on each piece. You should be able to fit 6 drums per pair of skewers. After the skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.
  • Transfer the wings onto the grill over direct heat and grill for 6 minutes per side on medium-high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.
  • Turn the heat down to medium. At this point (the wings will be about three-quarters done), brush the top side of the wings with the Honey Glaze. Grill for 8 to 10 minutes, then flip onto the other side and glaze again. Grill for another 8 to 10 minutes. Remove from the heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.
  • Put the orange juice, honey and 1/2 cup water in a small pan on medium heat. Cook, stirring occasionally, until the liquid has reduced to maple syrup consistency, about 8 minutes (the glaze will thicken very slightly as it cools down). Season with salt and set aside.

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