For those that may not know, chicken wings are separated into two types: the drummettes and the flats. The drummettes look like little chicken legs, and the wingettes are more wing like in appearance. Each of these cooks differently and should be divided up before threading onto skewers. This ensures proper cooking without running the risk of burning. While most people seem to favor the drummettes, the truth is, the wingette is actually better. Believe us.
Ingredients
½ pound (225 g) chicken wings
¼ teaspoon salt
¼ teaspoon black pepper
6 to 8 skewers
½ cup (160g) raspberry preserves
¼ cup (60 ml) soy sauce
¼ cup (60 ml) dry sherry
Juice of 1 lemon
3 tablespoons (45 g) Sriracha sauce
2 tablespoons (28 ml) water
2 cloves of garlic, minced
1 tablespoon (20g) honey
½ teaspoon white pepper
¼ teaspoon onion powder
¼ teaspoon red food coloring
1 tablespoon (14 g) unsalted butter
2 green onions, chopped
1 tablespoon (8g) toasted sesame seeds
Method
Combine all the ingredients for the mari nade, except for the butter. Divide the mixture into two equal halves. Use one half for the marinade and the other half for the glaze. To finish preparing the glaze, place into a small saucepan and bring to a quick boil. Reduce the heat to medium and simmer for 2 to 3 minutes, stirring often. Watch that it does not burn. Remove the glaze from the heat and stir in the unsalted butter. Store the glaze in an airtight container in the refrigerator until ready to use.
If you’ve purchased whole wings, cut off the wing tips and separate the wings into drummette and wingette portions.
Place the chicken wing pieces into a glass baking dish or resealable plastic bag. Pour the marinade over the chicken wings and toss gently to coat. Cover the dish with plastic wrap or seal the bag and place into the refrigerator for 2 to 3 hours.
Preheat the grill for a medium to medium high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Using two skewers, thread the chicken wing pieces in a ladder formation onto the skewers, leaving a small space between each wing piece. Skewer the drummettes and wingettes separately to ensure even cooking. Discard any marinade remaining in the baking dish.
Place the skewers on the grill directly over the heat. The wings will take about 12 to 15 minutes to cook through. Both the drummettes and wingettes should be cooked to an internal temperature of 165°F (74°C). When the internal temperature reaches around 145°F (63°C), begin basting with the reserved glaze and turning the kebabs. These are best basted multiple times to layer on the flavor.
Remove the kebabs from the grill as each skewer reaches the desired doneness. Serve the wings garnished with sesame seeds and chopped green onion.
6-8
servings30
minutes40
minutes1
hour10
minutesFor those that may not know, chicken wings are separated into two types: the drummettes and the flats. The drummettes look like little chicken legs, and the wingettes are more wing like in appearance. Each of these cooks differently and should be divided up before threading onto skewers. This ensures proper cooking without running the risk of burning. While most people seem to favor the drummettes, the truth is, the wingette is actually better. Believe us.
Ingredients
½ pound (225 g) chicken wings
¼ teaspoon salt
¼ teaspoon black pepper
6 to 8 skewers
½ cup (160g) raspberry preserves
¼ cup (60 ml) soy sauce
¼ cup (60 ml) dry sherry
Juice of 1 lemon
3 tablespoons (45 g) Sriracha sauce
2 tablespoons (28 ml) water
2 cloves of garlic, minced
1 tablespoon (20g) honey
½ teaspoon white pepper
¼ teaspoon onion powder
¼ teaspoon red food coloring
1 tablespoon (14 g) unsalted butter
2 green onions, chopped
1 tablespoon (8g) toasted sesame seeds
Method
- Combine all the ingredients for the mari nade, except for the butter. Divide the mixture into two equal halves. Use one half for the marinade and the other half for the glaze. To finish preparing the glaze, place into a small saucepan and bring to a quick boil. Reduce the heat to medium and simmer for 2 to 3 minutes, stirring often. Watch that it does not burn. Remove the glaze from the heat and stir in the unsalted butter. Store the glaze in an airtight container in the refrigerator until ready to use.
- If you’ve purchased whole wings, cut off the wing tips and separate the wings into drummette and wingette portions.
- Place the chicken wing pieces into a glass baking dish or resealable plastic bag. Pour the marinade over the chicken wings and toss gently to coat. Cover the dish with plastic wrap or seal the bag and place into the refrigerator for 2 to 3 hours.
- Preheat the grill for a medium to medium high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Using two skewers, thread the chicken wing pieces in a ladder formation onto the skewers, leaving a small space between each wing piece. Skewer the drummettes and wingettes separately to ensure even cooking. Discard any marinade remaining in the baking dish.
- Place the skewers on the grill directly over the heat. The wings will take about 12 to 15 minutes to cook through. Both the drummettes and wingettes should be cooked to an internal temperature of 165°F (74°C). When the internal temperature reaches around 145°F (63°C), begin basting with the reserved glaze and turning the kebabs. These are best basted multiple times to layer on the flavor.
- Remove the kebabs from the grill as each skewer reaches the desired doneness. Serve the wings garnished with sesame seeds and chopped green onion.
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