| Cuisine: American | Type: Lunch | Serves: 6 |
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Source:
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Rick's Mom |
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Attributes:
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Comments:
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Best with chicken wings, but you can use thighs, too. |
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Serving Suggestions:
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Makes a good light lunch or snack. |
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Ingredients:
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1 medium onion, chopped (3/4 cup) 1/3 cup red wine vinegar 1/4 cup Dijon mustard 3 tbs. olive oil 3 cloves garlic, minced 1 tbs. dried leaf rosemary, crushed 1/2 tsp. salt 1/8 tsp. pepper 5-1/2 lb chicken wings |
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Instructions:
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1. In a large bowl, combine onion, vinegar, mustard, oil, garlic, rosemary, salt, and pepper; mix well. Pierce chicken wings with a fork. Add wings to the marinade. Cover; refrigerate 5 hours or overnight. Stir wings as often as possible to distribute marinade. Place wings on the barbecue over medium-high heat. Cook 10 minutes on one side; turn, brush with the marinade, and continue cooking 10 minutes longer, or until the wings are cooked through. It will likely take 30-35 minutes. |
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Related recipes:
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None |
2001-03-10