Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze Recipe

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Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze
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Ingredients
10
Count
Nutrition
1248
Calories
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Ingredients:

Directions:

  1. Using poultry shears, cut the chicken wings in half at the joints; set the drumettes in a large shallow baking dish. With the shears, snip off the strips of fat along each side of the other wing pieces. Add the pieces to the drumettes.
  2. In a mini food processor, combine the chopped garlic with the jalapeños, 1/4 cup of the mustard, 2 tablespoons of the vinegar and 1/4 cup of the olive oil. Process until smooth.
  3. Toss 1/2 cup of the marinade with the wings. In a small bowl, toss the chicken livers with the remaining 1/4 cup of marinade. Cover and refrigerate the wings and livers for 6 hours or for up to 2 days.
  4. Light a grill. To make the glaze, in a medium bowl, whisk the remaining 3/4 cup of mustard and 1/2 cup of vinegar with the hot sauce.
  5. Thread the chicken wings without crowding onto pairs of parallel 12-inch skewers; keep the drumettes and the other chicken wing pieces on separate sets of skewers. Thread the livers onto double skewers, leaving 1/2 inch between them. Season the chicken wings and livers with salt and pepper.
  6. Brush the livers with the glaze and grill over a hot fire, brushing frequently with the glaze, until browned and crisp, about 2 minutes per side. Clean the grill with a wire brush if necessary, then brush the bread with olive oil and grill the slices over the hot fire until toasted. While still hot, rub the bread on both sides with the halved garlic clove. Serve immediately with the chicken livers.
  7. Brush the chicken wings with the glaze and grill over a medium-hot fire, brushing generously with the glaze and turning for even browning, until cooked through and crisp, about 8 minutes per side. Serve at once.
  8. Make Ahead: The marinated chicken wings and livers can be refrigerated for up to 2 days. The mustard-balsamic glaze can be refrigerated overnight.
  9. Wine Recommendation: A bright, fruity Pinot Noir will flatter the sweet and tangy balsamic mustard, as well as the earthy chicken livers. Two good choices: the 1999 Kenwood Russian River Valley and the 1999 Domaine Carneros, both from California.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1248.06 Kcal (5225 kJ)
Calories from fat 722.92 Kcal
% Daily Value*
Total Fat 80.32g 124%
Cholesterol 866.94mg 289%
Sodium 3681.76mg 153%
Potassium 1042.99mg 22%
Total Carbs 25.83g 9%
Sugars 12.93g 52%
Dietary Fiber 5.97g 24%
Protein 102.43g 205%
Vitamin C 18.2mg 30%
Iron 17mg 94%
Calcium 169.8mg 17%
Amount Per 100 g
Calories 203.41 Kcal (852 kJ)
Calories from fat 117.82 Kcal
% Daily Value*
Total Fat 13.09g 124%
Cholesterol 141.3mg 289%
Sodium 600.06mg 153%
Potassium 169.99mg 22%
Total Carbs 4.21g 9%
Sugars 2.11g 52%
Dietary Fiber 0.97g 24%
Protein 16.69g 205%
Vitamin C 3mg 30%
Iron 2.8mg 94%
Calcium 27.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.9
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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