CWS4322
Chef Extraordinaire
I made this marinade a couple of weeks ago for wings. It would also work nicely on chicken breast and I have used it on salmon.
I like sticky-hot wings, so this was just the ticket for the wings.
Ingredients
1/4 c honey
1/4 c maple syrup (I used cooking grade--not pancake syrup grade)
3 T apple cider vinegar
1-2 tsp cayenne powder
4 T fish sauce
4 cloves garlic, minced
6 finely chopped lime leaves (I used regular from my indoor/outdoor in the summer key lime tree)
1 tsp dark soy sauce
1 finely ground habernaro pepper (I have a bunch of dried ones I got in TX--they are HOT)
finely chopped frozen lemon grass, thawed (about 2 tsp)
zest of one lime
juice of 1/2 lime
1/4 c chopped fresh cilantro
I mixed all the ingredients in a large ziplock bag, I removed about 1/2 c of the marinade to use as dipping sauce and then added approx. 4 lb of prepped chicken wings (tips removed and saved for another use). I squished the bag to coat the wings and then placed it in the fridge overnight, turning it twice. I heated the grill to medium, oiled it and cooked the wings for about 4 minutes, turned them, basted them with marinade that was in the bag (no, I did not die from food poisoning, but if that makes you queasy, make another batch of marinade), flipped them every 4-5 minutes (total cooking time was about 28 minutes). I basted them until I ran out of marinade. Unfortunately, I have misplaced the digital camera since my grand tour of the Midwest...maybe I should finish unpacking...
If you were to use this for salmon, I would suggest putting the salmon in a baking dish and covering it with the marinade, turning once, and leaving it sit for at least 2 hours, adding a bit of lime juice as you are grilling it. I have used this recipe for salmon when I've planked it on cedar--it was very good.
To serve the wings I gave each person a dipping cup with marinade; a dipping cup with Greek yogurt to which I added grated lime zest and some chopped cilantro. I also had Frank's Hot Sauce on the table, but no one added that to the wings. Everyone thought they had the right amount of heat and stickiness.
I like sticky-hot wings, so this was just the ticket for the wings.
Ingredients
1/4 c honey
1/4 c maple syrup (I used cooking grade--not pancake syrup grade)
3 T apple cider vinegar
1-2 tsp cayenne powder
4 T fish sauce
4 cloves garlic, minced
6 finely chopped lime leaves (I used regular from my indoor/outdoor in the summer key lime tree)
1 tsp dark soy sauce
1 finely ground habernaro pepper (I have a bunch of dried ones I got in TX--they are HOT)
finely chopped frozen lemon grass, thawed (about 2 tsp)
zest of one lime
juice of 1/2 lime
1/4 c chopped fresh cilantro
I mixed all the ingredients in a large ziplock bag, I removed about 1/2 c of the marinade to use as dipping sauce and then added approx. 4 lb of prepped chicken wings (tips removed and saved for another use). I squished the bag to coat the wings and then placed it in the fridge overnight, turning it twice. I heated the grill to medium, oiled it and cooked the wings for about 4 minutes, turned them, basted them with marinade that was in the bag (no, I did not die from food poisoning, but if that makes you queasy, make another batch of marinade), flipped them every 4-5 minutes (total cooking time was about 28 minutes). I basted them until I ran out of marinade. Unfortunately, I have misplaced the digital camera since my grand tour of the Midwest...maybe I should finish unpacking...
If you were to use this for salmon, I would suggest putting the salmon in a baking dish and covering it with the marinade, turning once, and leaving it sit for at least 2 hours, adding a bit of lime juice as you are grilling it. I have used this recipe for salmon when I've planked it on cedar--it was very good.
To serve the wings I gave each person a dipping cup with marinade; a dipping cup with Greek yogurt to which I added grated lime zest and some chopped cilantro. I also had Frank's Hot Sauce on the table, but no one added that to the wings. Everyone thought they had the right amount of heat and stickiness.
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