Cook & Prep Total Time: 4 hours, 5 minutes
1 cup ketchup
1/4 cup FIORE Persian Lime Extra Virgin Olive Oil
2 Tbsp liquid smoke
1 Tbsp Worcestershire sauce
1 Tbsp FIORE 12 year aged Balsamic Vinegar
2 Tbsp brown sugar, packed
1 tsp hot pepper sauce, to taste
1 tsp granulated garlic powder
1/4 cup minced sweet onion
4 pounds meaty chicken wing pieces, joints separated and tips discarded – about 24 pieces
In a small bowl, combine ketchup, olive oil, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion. Stir until well-combined. (Yields about 1-1/2 cups of marinade.)
Place chicken wing pieces into a large freezer zip-top bag. Pour in the marinade, squeeze out the air, and seal. Turn bag over and over until chicken wings are coated with the marinade. Refrigerate at least two hours or overnight.
Light grill. Remove chicken wing pieces from marinade, reserving marinade, and when grill is ready for cooking, place wings in a single layer on the grill rack.
While chicken wings are cooking, bring reserved marinade to a boil in a small saucepan. Let boil for five minutes. Each time you turn wings on the grill, baste wings with boiled marinade sauce, and continue cooking until wings are tender.
Yield: 8 appetizer or 3 entree servings
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