Marinated Chicken Wings
For a complete meal, serve with salad and cooked rice or a vegetable side dish.
INGREDIENTS | SERVES 4–6
- 2 pounds chicken wings
- 4–5 cups oil, or as needed
- ⅔ cup Mediterranean Chicken Marinade
Rinse the chicken wings and pat dry. Cut through the wings at the joints.
Place the wings in a shallow glass dish and brush with the marinade on both sides. Refrigerate the chicken and marinate for 1 hour. Pat dry and remove any excess marinade.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
When the oil is hot, move the fondue pot to the table and set up the burner. Use dipping forks or metal skewers to skewer the chicken wings. Cook in the hot oil until the wings are browned and cooked through.