Recipe courtesy of Brandi Milloy
Filipino Grilled Chicken Wings
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- Level: Easy
- Total: 4 hr 50 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 372
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 34 g
- Cholesterol
- 167 mg
- Sodium
- 4509 mg
- Level: Easy
- Total: 4 hr 50 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 372
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 34 g
- Cholesterol
- 167 mg
- Sodium
- 4509 mg
Ingredients
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Directions
- Combine the vinegar, soy sauce, peppercorns, paprika, onion powder, bay leaves and garlic in a resealable plastic bag. Place the wings in the bag, then press out any air and seal. Move the bag around to completely coat the chicken, then refrigerate, flipping the bag at least once, at least 4 hours and up to overnight.
- Preheat a grill to 350 degrees F.
- Remove the wings from the marinade (discard the marinade). Grill the wings, covered, for about 10 minutes. Flip the wings, close the lid and continue to grill until cooked through or the internal temperature reaches 165 degrees F, another 10 to 20 minutes.
- Allow the wings to rest for a few minutes. Season with salt and pepper and garnish with cilantro leaves.
