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WHITE PEPPER CHICKEN WINGS




Source of Recipe


Staghead Coffeehouse, Red Wing, Minnesota
2 C. Tamari soy sauce
1 C. freshly squeezed lime juice

1/4 C. fresh ginger, peeled and sliced into 1/8-inch thick coins
Combine above ingredients in a baking pan. Remove and discard the wingtips from 18 whole chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, prepare the sauce.

Sauce:
1 C. Tamari soy sauce
1/2 C. freshly squeezed lime juice
1/4 C. fresh ginger, peeled and minced
2 T. cilantro, minced
2 T. basil, minced
1 T. garlic, minced
1 small red chile pepper, seeded and minced
2 T. sugar

Combine ingredients and whisk until sugar is dissolved.

Seasoning: (vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil

Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce.

Serves 6 (3 wings each)