These wings make delicious TV snacks or part hors d'oeuvres.
Cut chicken wings into three sections; discard wing tip section.
In a large resealable plastic bag, combine remaining ingredients. Reserve 1 cup for basting and refrigerate.
Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.
Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade.
Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Serves 6 to 8.
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