Grilled Honey Chipotle Wings
by Mike Price
Ingredients
for 8 servings
- 4 lb (1.8 kg) chicken wing and drumette
- ¼ cup (30 g) cornstarch
- 2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 ½ cups (300 g) chipotle peppers in adobo
- ¼ cup (60 mL) lime juice
- ¼ cup (85 g) honey
Preparation
- Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with cornstarch, garlic powder, and one teaspoon of kosher salt.
- Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for at least an hour, up to overnight.
- In a food processor or blender, combine chipotles, lime juice, honey, and the remaining salt. Puree until smooth. Set aside until ready to grill.
- Preheat grill to medium high heat. Grill wings until just starting to brown on the underside, about 5 minutes, then flip and repeat.
- Using a basting brush, coat the top side of the wings with chipotle puree. Flip and cook until exterior just starts to char. Baste the other side, flip and repeat.
- Remove wings from heat and let cool for at least 5 minutes. Serve with your preferred garnish and dipping sauce.
- Enjoy!
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