Arnold Palmers are a refreshing treat on a hot summer’s day. The lemon and tea pairs so well, I created a version for my wings. Tailgate friendly, too!
Course Appetizer, Main Course
Cuisine American, Grilling, Southern, Tailgating
Servings 2dozen wings
Author Wendy Perry
Ingredients
2dozenchicken wings
2tablespoonssalt
1quartsweet tea
212 ounce cansfrozen lemonade concentrate
¼cupcoarse ground mustard
3-4lemons
1teaspooncrushed red pepper
2teaspoonsdried rosemary
1tablespoonsalt
Instructions
Put wings into a container with lid. Sprinkle salt over wings and add the tea. Cover and shake to mix in the salt. Refrigerate up to one hour, but best if brined overnight.
In a small saucepan, combine lemonade concentrate, mustard, zest and juice of one lemon, red pepper and rosemary. Bring to a low boil and simmer until sauce reduces and thickens, about 25 minutes.
Grill wings as usual. Thinly slice and seed remaining lemons, dip in sauce and grill alongside the wings.
Toss cooked wings with sauce, dust with salt and garnish with grilled lemons.