To cap off the week, here's a third day of marinades and grilling. I decided to take one of our favorite favorites, use the ingredients from the sauce, turn it into a marinade and grill instead of fry.
3 pounds chicken wings / drumettes
4 tbsp soy sauce
1.5 tbsp rice wine
2.5 tbsp sugar
2 tsp white vinegar
1/2 tsp sesame oil
2 tsp minced ginger
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 tsp ground white pepper (I suggest using more, but my kids are not huge fans)
about 10 turns of the pepper mill
Combine all ingredients and mix well to dissolve sugar. In a large container or zip lock bag, marinade with chicken for several hours, preferably all day or overnight. Grill over medium high heat. Brush chicken with the marinade several times while grilling.
I served the chicken with grilled fennel bulbs which were quartered, and brushed with olive oil then salt and peppered. I had some lavash flat bread I had gotten from Trader Joes. I pureed the left over salsa from the other night and added olive oil to it. Then I brushed the lavash with that mixture, grated a bit of pecorino romano on top and grilled it as well. And finally, I made a butter lettuce and beet salad with champagne vinegar vinaigrette and goat cheese. A bit of a mish mash of foods, but it was use up what I have in the refrigerator week.