Grilled Spicy Thai Chicken Wings
4 pounds chicken wings
1/4 cup dry sherry, or Progresso® chicken broth (from 32-oz carton)
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons fresh cilantro, chopped
2 tablespoons chili sauce, I used heaping tablespoons
2 tablespoons lime zest
4 whole green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once(*see Notes), until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
Recipes from here.
NOTES- These wings burn easily!!! You must turn them often!!! We were turning them about every 4 minutes and we still lost some to burning. So please be careful!