Chicken Wings With Grilled Potatoes
|Chicken wings||4 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Ground ginger||1 Teaspoon|
|Firmly packed dark brown sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Russet potatoes||4 Large|
|Melted butter/Margarine||1 Tablespoon|
|Garlic salt||To Taste|
Rinse chicken wings and pat dry.
Bend wings akimbo.
In a large bowl, stir together soy, garlic, ginger, sugar, lemon juice, oil, onion, and pepper.
Stir in wings; cover and refrigerate for 2 hours, stirring several times.
Scrub potatoes, but do not peel.
Cut lengthwise into 1/4-inch slices; brush generously with butter and sprinkle with garlic salt.
Lift chicken from marinade and drain briefly (discard marinade).
Place chicken and potato slices on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning chicken and potatoes occasionally, until meat near bone is no longer pink (cut to test) and potatoes are soft when pierced