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Staghead Coffeehouse
White Pepper Chicken Wings

RG

Ingredients

Marinade

  • 2 cups Tamari soy sauce
  • 1 cup freshly squeezed lime juice
  • 1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins

Sauce

  • 1 cup Tamari soy sauce
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup fresh ginger, peeled and minced
  • 2 tablespoons cilantro, minced
  • 2 tablespoons basil, minced
  • 1 tablespoon garlic, minced
  • 1 small red chile pepper, seeded and minced
  • 2 tablespoons granulated sugar

Seasoning (vary these amounts to suit your tastes)

  • Salt
  • Liberal amounts of freshly ground white pepper
  • Olive oil

Instructions

  1. Marinade: Combine above ingredients in a baking pan.
  2. Chicken: Remove and discard the wingtips from 18 whole chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, prepare the sauce.
  3. Sauce: Combine ingredients and whisk until sugar is dissolved.
  4. Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce.

Serves 6 (3 wings each).

Source: Staghead Coffeehouse, Red Wing, Minnesota




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