BUTTERMILK MARINATED WINGS WITH LEMON ROSEMARY GLAZE

Ingredients

• 4 cups buttermilk*
• 1/2 cup Louisiana-style hot sauce*
• 4 sprigs fresh oregano or ½ tsp dried oregano, crumbled*
• 4 sprigs fresh thyme or ½ tsp dried thyme, crumbled*
• 3 bay leaves*
• 2 1/2 lb (1.25 kg) chicken wings
• 1 cup fresh lemon juice
• 3/4 cup liquid honey
• 4 sprigs fresh rosemary or 1/2 tsp dried rosemary, crumbled
• 3 cloves garlic, finely chopped

Directions

1. To prepare marinade, combine buttermilk, hot sauce, oregano, thyme and bay leaves in a large heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours.
2. To prepare glaze, combine lemon juice, honey, rosemary and garlic in a small non-reactive saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half, about 15 – 20 minutes. Remove from heat. Reserve 1/4 cup glaze to toss with chicken; set aside remaining glaze to baste chicken.
3. Preheat natural gas barbecue on medium-low heat for 10 - 15 minutes. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels. Grill chicken, turning occasionally, until chicken is cooked through, about 30 – 35 minutes. Baste occasionally with remaining glaze during last 15 – 20 minutes of cooking. Combine reserved glaze and chicken in a heatproof bowl; toss to coat.