GRILLED CHERRY-GLAZED CHICKEN WINGS

TAKES: 35 min. • MAKES: 1 dozen

Country - - THE GOOD LIFE - ASH­LEY GABLE AT­LANTA, GE­OR­GIA

12 chicken wings (about 3 pounds) 3 Tbsp. canola oil, di­vided

1 gar­lic clove, minced

1 cup ketchup

1/2 cup cider vine­gar

1/2 cup cherry pre­serves

2 Tbsp. Lou­i­si­ana-style hot sauce 1 Tbsp. Worces­ter­shire sauce 3 tsp. coarse salt, di­vided

1 tsp. coarsely ground pep­per, di­vided

DI­REC­TIONS

1. Us­ing a sharp knife, cut through the two wing joints; dis­card wing tips. In a small saucepan, heat 1 ta­ble­spoon oil over medium heat. Add gar­lic; cook and stir 1 minute. Stir in ketchup, vine­gar, pre­serves, hot sauce, Worces­ter­shire sauce, 1 tea­spoon salt and 1/2 tea­spoon pep­per. Cook and stir glaze un­til heated through. Brush wings with re­main­ing oil; sprin­kle with re­main­ing salt and pep­per.

2. Grill, cov­ered, over medium heat 15-18 min­utes or un­til juices run clear, turn­ing oc­ca­sion­ally and brush­ing with glaze dur­ing the last 5 min­utes of grilling. Serve with re­main­ing glaze.

1 chicken wing: 214 calo­ries, 12g fat (3g sat­u­rated fat), 36mg choles­terol, 867mg sodium, 15g car­bo­hy­drate (14g sug­ars, 0g fiber), 12g pro­tein.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.