Garlic Cuban Lime Chicken Wings

Chicken Wings.  Cheap, versatile and easy to portion with a few for the bariatric patient or 3 lbs for Uncle John.  I love me some chicken wings, from screaming hot to savory mild.  Here we infuse them with the flavors of the Caribbean for a delicious refreshing taste!

INGREDIENTS

3½ lbs chicken wings (flats and/or drummettes)
1 cup fresh lemon juice
½ cup olive oil
12 cloves garlic, chopped
½ Tablespoon sea salt
¼ cup fresh oregano, chopped
1 teaspoon freshly ground pepper




INSTRUCTIONS

• Pat the chicken wings dry and place them in a 1-gallon zip top bag.
• In a small bowl, whisk together all of the remaining ingredients and pour them over the chicken. 
• Seal the bag and shake it to ensure the wings are completely covered. 
• Refrigerate for at least two hours or as long as overnight. 
• Turn the bag a few times as the chicken marinates. 
• Heat grill to medium heat. 
• Remove the chicken from the bag and discard the marinade. 
• Grill the chicken until cooked through, about 6 minutes per side.

Cook's Notes:

If you INSIST on making so called "boneless wings", go ahead and use chicken breast strips or tenderloins.  Just don't invite me to dinner.