Grilled White Wings
If you’ve been to a Don Strange of Texas event, chances are you’ve tried their signature Grilled White Wings, which were originally developed for Prince Rainier of Monaco. Pounded-out chicken breast layered with a slice of jalapeño and Monterey jack cheese, wrapped in bacon, rolled up, and marinated in white wine, these addictive little bites hit every craving. Serve them as a poppable app or a light main.
Ingredients
- Four 12-ounce boneless skinless chicken breast halves
- 12 slices quality smoked bacon halved
- One 12-ounce block Monterey Jack cheese, cut into cubes 1½ in long and ½ in thick (~ ½ ounce)
- 24 pickled jalapeño slices
- Thick bamboo skewers soaked in water for 1 hour
- 1 cup dry white wine such as Chardonnay
- ⅔ cup canola oil
- Kosher salt and freshly ground black pepper
Instructions
- Using a sharp knife, cut each chicken breast in half horizontally. With a flat meat mallet, pound each breast half into a piece about 8 inches wide and 5 inches long, taking care not to tear the meat. Cut each half into sic strips about 1 inch wide. (The chicken strips should match the width of the bacon slides.) Set aside.
- Place a half strip of bacon on your work surface. Line up a chicken strip even with the end of the bacon strip nearest you. Place a cube of cheese in the center of the chicken strip, then top the cheese with a jalapeño slice. Starting with the end nearest you, roll the bacon tightly with the chicken, cheese, and chili, forming a tight roll. Stick a skewer through the roll at the end of the bacon slice. Repeat with remaining ingredients, allowing 3 roll-ups per skewer, spaced about ½ inch apart. Arrange the skewers in a single layer in a nonreactive baking dish. Set aside.
- Whisk together the wine and canola oil; season with salt and pepper. Pour the mixture over the skewered roll-ups, cover the dish with plastic wrap, and set aside to marinate at room temperature for 1 hour, but no longer.
- Heat a gas grill to medium heat, or build a hardwood charcoal fire in a barbecue pit and allow it to burn down until the coals are glowing red and covered by a layer of white ash, about 20 to 30 minutes. Remove the skewers from the marinade and grill until chicken is cooked through and bacon is nicely browned, 8 to 10 minutes per side. Serve hot.
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