Orange-Garlic Chicken Wings

This orange-garlic chicken wings dish has a slightly Asian flavor that comes from the soy sauce, the orange, and the garlic. These wings are as simple as any dish you can possibly make on the grill.

Preparation time: 20 minutes, plus 6 hours marinating

Grilling time: 10 to 15 minutes

Yield: 8 to 10 servings

3 pounds chicken wings (about 15 wings)

1 orange

3 to 4 garlic cloves

2 scallions, green and white parts

2 teaspoons peeled and grated ginger

2 tablespoons soy sauce

1/4 cup peanut or corn oil

1/4 cup sesame oil

1 tablespoon plus 2 teaspoons Szechwan peppercorns, roasted and crushed

1 to 2 tablespoons kosher salt, or according to taste

  1. Rinse the chicken wings under cold running water and pat dry with paper towels.

  2. Cut off the wing tips at the joint, discarding tips.

    Or wrap and freeze the tips to use later to add flavor to canned or homemade soups and stocks.

  3. Place the wings in a large, resealable plastic bag or a shallow baking dish.

  4. Grate the orange peel.

  5. Peel and mince the garlic.

  6. Finely chop the scallions.

  7. Peel and grate the ginger.

  8. In a medium mixing bowl or glass measuring cup, combine 2 1/2 tablespoons orange peel, 1 1/2 tablespoons garlic, the scallions, 2 teaspoons ginger, the peanut and sesame oils, soy sauce, and 2 teaspoons of the peppercorns.

  9. Pour the marinade over the chicken wings in the bag, or dish, turning to coat all sides.

  10. Seal the bag, pressing out any air, or cover the dish, and refrigerate for 6 hours or overnight.

    Toss occasionally to coat the wings in the marinade.

  11. Prepare a medium-hot fire in a charcoal or gas grill.

  12. Remove the wings from the marinade.

    Discard the marinade.

  13. Place the chicken wings on a lightly oiled grid.

  14. Grill, uncovered, for 10 to 15 minutes or until done, turning every 4 to 5 minutes to ensure even cooking and prevent the wings from charring.

    To test for doneness, cut into the thickest part of the wing; the meat should be white, with no trace of pink, and the juices should run clear.

  15. Place the grilled wings on a large platter.

  16. Combine the remaining l tablespoon Szechwan peppercorns and the kosher salt.

  17. Sprinkle the mixture over the wings to taste.

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