I know that Labor Day is not the end of grilling season, but somehow it's a reminder that so much in our lives is about to change. In the month or so ahead, leaves turn to red and gold. School begins. There's a vague chill in the air at night. The sun sets earlier and nighttime comes sooner.
I also realize that many people continue to grill outdoors throughout the year.
I'm not one of them. If it's below 45 I don't feel like slaving over a hot grill in the cold night air.
So, knowing how way leads on to way, I am making the most of the grilltime that's left.
These wings will be on my menu soon, before I close up shop for the winter.
Fyi, you can use the glaze for other chicken parts and bake the pieces n the oven or broil them in an oven broiler. It’s also fine to use for basting a whole roasting chicken.
2 pounds chicken wings
olive oil (about one tablespoon)
1/2 cup pomegranate jelly
2 tablespoons orange juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon chopped fresh ginger
2 cloves garlic, finely chopped
2 scallions, chopped
pinch or two cayenne pepper
salt to taste
Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the pomegranate jelly, orange juice, cider vinegar, brown sugar, ginger, garlic, scallions cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.
Makes about 24