Recipe courtesy of Chef Michelle Bernstein.
Ingredients
- 6 scallions, greens part only
- 1 tablespoon finely minced fresh ginger
- 1 teaspoon ground allspice
- 1 tablespoon fresh thyme
- 1 tablespoon dark brown sugar
- 1⁄2 cup fresh orange juice
- 1⁄4 cup white vinegar
- 1⁄4 cup soy sauce
- 1⁄2 cup olive oil
Instructions
Set the EGG for indirect cooking at 350°F/177°C.
Puree all ingredients in a blender until smooth. Pour over chicken wings. Marinate for about 24 hours. Grill wings until done. Serve hot!
How many lbs of wings for this amount of marinade?
That’s a good question, Jim, But since the recipe calls for a cup and a half of liquid ingredients, between the orange juice, vinegar, soy sauce and olive oil, I’m gonna guess at least 2 pounds and maybe even 3 pounds. Especially if you marinate the wings in a plastic bag and mush it around now and again.