Ingredients
1/4 cup canola oil
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. lite soy sauce
8 cloves garlic, minced
2 lb. chicken wings, separated at joints, tips removed
3/4 cup BULL’S-EYE Original Barbecue Sauce
Instructions
- MIX first 4 ingredients; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each wing. Refrigerate 30 min. to marinate.
- HEAT grill to medium-high heat. Remove chicken from marinade; discard marinade.
- GRILL chicken 15 min., turning occasionally. Brush lightly with barbecue sauce. Grill 5 min. or until chicken is done, turning and brushing frequently with remaining sauce.
