Lord Of The Wings (chicken Wings)

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 1/2 cup honey
• 1/4 cup hoisin sauce
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated gingerroot
• 1 tablespoon minced garlic
• 1 teaspoon sesame oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 3 lbs boneless skinless chicken thighs
• 1/2 cup crumbled blue cheese
• 1/3 cup reduced-fat mayonnaise (not fat-free)
• 1/4 cup light sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon mustard powder
• 1/4 teaspoon salt
• fresh ground black pepper, to taste

Recipe

• 1 chicken "wings" with honey-garlic marinade: whisk together all marinade ingredients in a medium bowl.
• 2 set aside.
• 3 cut each chicken thigh in half.
• 4 place chicken pieces in a large, heavy-duty, resealable plastic bag.
• 5 add 1/2 the marinade to bag (reserve remaining marinade).
• 6 turn bag several times to coat chicken with marinade.
• 7 marinate in refrigerator for at least 2 hours or up to 24 hours.
• 8 preheat oven to 400ºf.
• 9 line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.â€?
• 10 place wings on baking sheet close together (touching), as this will help them hold their shape.
• 11 bake for about 10 minutes, until partially cooked and still pink in the middle.
• 12 meanwhile, preheat gas grill to medium-high heat.
• 13 brush grill rack lightly with oil or spray with cooking spray.
• 14 using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade.
• 15 the more you baste, the better they taste!
• 16 they should have some nice grill marks on them.
• 17 serve hot wings with cold blue cheese dip.
• 18 blue cheese dip: whirl together all dip ingredients in the bowl of a mini food processor until almost smooth.
• 19 the dip shouldn’t be perfectly smooth like sour cream; it should have some texture, but no lumps.
• 20 you can mash the blue cheese and mix the dip by hand, but it will be chunky.
• 21 cover and refrigerate until ready to serve.
• 22 keeps in the fridge for about two days.