LOUISIANA GRILL RECIPES RECIPES
LOUISIANA GRILL RECIPES RECIPES ALL YOU NEED IS FOOD
The sharpest of the citrus fruits, lime is zingy and refreshing. Try it in Asian and South American cooking and light desserts.
Provided by Good Food team
Number Of Ingredients 1
GRILLED LOUISIANA HOT WINGS RECIPE - FOOD.COM
This is one of the simplest wing recipes I've ever made and is sure a crowd pleaser. You can even grill ahead and reheat in the oven or serve at room temperature.
Total Time 4 hours 20 minutes
Prep Time 4 hours
Cook Time 20 minutes
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine marinade ingredient and mix in a large bowl.
- Add wing halves, cover, and refrigerate for at least four hours, preferably overnight.
- Grill over medium high heat for 20-25 minutes, turning occasionally until crispy and cooked through.
- If grilling ahead and reheating, place in 350 over for 15 minutes to reheat and crisp up again.
Nutrition Facts : Calories 458.7, FatContent 31.9, SaturatedFatContent 8.9, CholesterolContent 152.9, SodiumContent 1896.1, CarbohydrateContent 2.8, FiberContent 0.3, SugarContent 0.9, ProteinContent 38.5
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- In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.), In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned. , Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly. , Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce.
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