Recipe: Chicken Wings

Step 1

The basic ratio for a marinade is three parts oil for one part vinegar, so in this recipe, a total of four cups of marinade (olive oil plus vinegar) should be enough to fully cover 30-40 chicken wings.Simply whisk all of the ingredients (except the salt) together well and taste before adding the chicken. If it’s too acidic, add a little more oil. If it is flat, splash in some more vinegar. If you want more spice, kick it up.Next, toss the chicken with the marinade in a glass or stainless steel containerCover the marinade by pressing plastic wrap onto the surface of the meat, and refrigerate overnight.Remove the chicken wings from the refrigerator and from the marinade 30 minutes before grilling to allow them to warm up slightly.Season the chicken with coarse salt and grill over a moderate flame until just cooked through to the bone.