Barbecued chicken wings. Heaven. What is it about the burned bits, the chewy stretchy skin with fat, the tender section of that middle part of the wing that makes it so addictive? I love barbecued chicken wings. In college, on a limited budget, I ate them two or three times a week out of necessity as they were the cheapest cut of chicken in the grocery. For several years after that, I avoided them when I could afford to eat what I wanted. But the love affair with chicken wings was rekindled, and there is no looking back!
This batch was whipped up on a moment’s notice. We needed to test a renovated barbecue at the office, so I purchased roughly 50 chicken wings for our office lunch, quick marinated them in soy sauce, kalamansi juice, garlic and cracked black pepper and set them on the grill which had a direct and indirect heat section, to sear and add the classic barbecue markings (think carcinogens!) and the indirect heat to make sure the chicken was cooked through without burning too much. Baste a few times with marinating liquid. The results? Just look at them! I could eat six of these with my hands… dip them in vinegar, or chili sauce, or even ketchup! Lots of rice please! Sneak some pickled green mangoes from the commissary refrigerators… Sometimes, simple is brilliant. :)