Ease of Preparation: Easy
Yields: 4 servings
Ingredients
3 kg of chicken wings
6 double pronged metal skewers
Marinade
2 tablespoons of lemon zest (30ml)
½ cup of lemon juice (125ml)
⅓ cup of maple syrup (75ml)
3 tablespoons of rice wine vinegar (45ml)
2 tablespoons of fresh ginger, grated (30ml)
2 tablespoons of fresh mint, chopped (30ml)
1 small chicken stock cube, crumbled
Method
In a non reactive bowl, combine all marinade ingredients.
In a large baggie add wings and pour ¾ of the marinade over coating the chicken well. Place the bag in fridge for 4 hours or overnight.
Remove wings from marinade and bring to room temperature.
Carefully pierce the wings with the double pronged skewers, making kabobs for grilling.
Preheat grill to 400ºF/200ºC
Place wings on grill and brush with reserved marinade. Cook for 7 minutes per side and continue basting until wings are cooked.
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