Chicken Wings with a Garlicky Glaze


by: Sara Joe

What to look for in Chicken? Most supermarkets carry big national brands, or sometimes supermarkets put their own brands on these mass-produced birds raised in cages. They are low in fat, they cook quickly, and they are pretty tender, however their flavor is pretty darn bland. Fortunately the grill provides just what they need. With a little oil, some seasonings, and maybe a sauce, they are very good on the grill.


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serves: 4-6

20 chicken wings, wing tips removed


1 large yellow onion, roughly chopped

1/2 cup Dijon mustard

1/2 cup rice vinegar

1/2 cup soy sauce

6 large garlic cloves

2 tablespoons dark sesame oil

2 tablespoons light brown sugar

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon freshly ground black pepper

Nutrition Facts
Chicken Wings with a Garlicky Glaze

Servings Per Recipe: 4

Amount per Serving

Calories: 503

  • Total Fat: 31.3 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 111.7 mg
  • Sodium: 2469 mg
  • Total Carbs: 21.7 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 14.2 g
  • Protein: 32.6 g

how is this calculated?

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2b30d4d78dea6d24bac646e456adb33c9891a518.jpg 1.  To make the marinade: In a blender or food processor, combine the marinade ingredients and process until smooth.

2.  Place the wings in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning the bag occasionally.

3.  Remove the wings from the bag and discard the marinade. Grill over Direct Medium heat, skin side down first, until the meat is no longer pink at the bone, 16 to 18 minutes, turning occasionally. Serve

4.  Warm.

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