Chicken Wing Skewers

  • Level: Easy
  • Total: 55 min
  • Active: 50 min
  • Yield: 4 servings
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Ingredients

2 to 2 1/2 pounds chicken wings (about 12 wings)

1 tablespoon vegetable oil 

2 teaspoons fresh orange zest 

1 teaspoon ground fennel seeds 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground white peppercorns 

Honey Glaze, recipe follows

Honey Glaze:

1/2 cup orange juice

1/4 cup honey 

1/2 teaspoon kosher salt 

Directions

Special equipment:
eight 10-inch metal skewers
  1. Preheat your grill (propane, charcoal or wood fired) to medium-high heat.
  2. Remove the wing tips from the chicken wings and save for another use, or freeze to make a stock. Cut the wings in half at the joint to separate the drums and the flats.
  3. Mix the vegetable oil, orange zest, fennel seeds, salt and pepper in a small bowl. Toss the drums and flats in this mixture to coat well.
  4. Separate the drums and flats to skewer. First skewer the flats using 2 metal skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now, skewer the drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of the meatier end as you add on each piece. You should be able to fit 6 drums per pair of skewers. After the skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.
  5. Transfer the wings onto the grill over direct heat and grill for 6 minutes per side on medium-high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.
  6. Turn the heat down to medium. At this point (the wings will be about three-quarters done), brush the top side of the wings with the Honey Glaze. Grill for 8 to 10 minutes, then flip onto the other side and glaze again. Grill for another 8 to 10 minutes. Remove from the heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.

Honey Glaze:

  1. Put the orange juice, honey and 1/2 cup water in a small pan on medium heat. Cook, stirring occasionally, until the liquid has reduced to maple syrup consistency, about 8 minutes (the glaze will thicken very slightly as it cools down). Season with salt and set aside.
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