From the kitchen of Janet Cuddigan
Whether you are tailgating at the game or at home or you just like chicken wings with some zing, you’ll love this recipe.
1 cup water
½ cup soy sauce
½ cup Worcestershire sauce
¼ cup minced fresh ginger root
¼ cup white sugar
2 limes, quartered
1 pinch red pepper flakes, or to taste
3 pounds chicken wings
Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours. Preheat an outdoor grill for medium-low heat and lightly oil grate. Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.
Adapted from allrecipes.com