“SWEET AND TASTY CHICKEN WINGS AND DRUMMETTES WITH A HINT OF ORANGE”

These fellows were supposed to be the main course, but they quickly disappeared as they came off the grill. So…they just ended up been a snack type of thing to a “MAN-EATER”; and the worst part was that the man-eater is the “CHEF” of the house. “Yikes! The chef ate most of them!”

Luckily I had a contingency plan, just in case there wasn’t enough food at the dinner table. I had also grilled chicken breasts that became the main course for that evening and the chicken wings and drummettes ended up being appetizers.

Never the less, here are those deliciously sweet and tasty chicken wings and drummettes with a hint of orange.

THE RECIPE

I started out setting up the barbecue grill and lighting up the coals. During the time the coals ashed over, I had rinsed the chicken wings and drummettes in cool running water and patted them dry. In a large bowl combine 3 tablespoons of extra virgin olive oil, 1 tablespoon of orange zest, the juice of 1 medium to regular size orange, 1/2 teaspoon of freshly grounded pepper, 1/2 teaspoon coarse salt, 1/2 teaspoon of paprika, 1/2 teaspoon of Cheyenne pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of cinnamon. Mix well and add chicken wings and drummettes to marinade while the coals ash over (10-20 minutes).

TO THE GRILL

Grill the chicken wings and drummettes over medium to hot coals or  direct heat for 15-20 minutes or until the juices run clear when poked at the meatiest part and turning over at least 3 times during the cooking time.

Unless you are running solo…resist the temptation of eating all of them by yourself.