BUTTERMILK MARINATED WINGS WITH LEMON ROSEMARY GLAZE

Elevate your hot sauce-marinated chicken wings with this gourmet lemon rosemary glaze. We love cooking these wings on the grill and serving them at summer backyard barbecues.

Yield: Makes 30.

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.
Nutritional analysis per wing:

70 calories, 2.9 g fat, 4 g protein, 7.6 g carbohydrate, 0.1 g fibre, 61 mg sodium

*Ingredient not included in nutritional analysis.