Grilled Chicken Wings
Ingredients
and Directions:
Pack of
Chicken Wings 16-18 per pack
*Cut toes of
Chicken Wings-LEAVE DRUMMETTE AND WING INTACT
*Separate
the wings in half and place in flat baking dish
*Mix together the following
marinade and brush on one side of both batches of wings:
½ Cup Paul
Newman’s Olive Oil and Vinegar Salad Dressing
Dash of Worcestershire,
Tabasco, Franks Hot Sauce and a splash of Regular Coke
Then
sprinkle on the following:
Ms Dash
Table Blend
Garlic Salt
Cracked
Black Pepper (regular pepper is fine)
*On the
Spicy Wings add Red Pepper and Paprika (the Paprika will let you identify
the Spicy Wings)
Flip the
wings, brush on the marinade and repeat with spices.
Be careful using the red pepper, a
little goes along way.
*Try to refrigerate the wings for at
least an hour but not mandatory.
Grill the
wings evenly flipping as often as possible to keep from burning
Bring off
the wings when done and serve immediately
(Wings are
always best served right off the grill)
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