Marinated Buffalo Chicken
ready in 12 h. 44 min.
- For the Marinade
- 1 tablespoon olive oil
- 1 small white onion (finely chopped)
- 2 cloves garlic (finely chopped)
- ½ cup fresh cilantro (finely chopped)
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups Barbecue sauce (your favorite)
- ¼ cup Sherry vinegar
- 1 teaspoon Turmeric
Combine all of the ingredients for the marinade in a food processor. Pulse until blended well.
Rinse chicken wings under cold running water and pat dry with paper towels. Season with salt and pepper.
Place the marinade and chicken wings into a large resealable plastic freezer storage bag. Seal the bag securely. Squeeze the bag several times coating the chicken wings thoroughly with marinade. Place the bag in the refrigerator and marinate overnight.
Prepare the grill for direct grilling. Brush the grill grate lightly with oil. Barbecue the wings over medium hot coals or at medium high-heat for 5-7 minutes on each side (turning once, half way through) until they are cooked through and golden brown.
Serve with your favorite dipping sauce (optional).