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Barbecued Chicken Wings with Chipotle and Soy Glaze

Jamie Purviance

  • People

    Serves 6 to 8

  • Prep Time

    30 mins

  • Marinating Time

    2 to 4 h

  • Grilling Time

    20 to 25 mins

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 26

Marinade/Glaze

  • Completed step ¾ cup soy sauce
  • Completed step ¾ cup orange marmalade
  • Completed step ¾ cup fresh orange juice
  • Completed step ½ cup chopped fresh cilantro leaves
  • Completed step â…“ cup chopped scallions (white and light green parts only)
  • Completed step ¼ cup vegetable oil
  • Completed step 4 teaspoons minced canned chipotle chiles in adobo sauce
  • Completed step 4 teaspoons ground cumin
  • Completed step 2 teaspoons finely grated orange zest
  • Completed step 4 garlic cloves, minced
 
  • Completed step 32 chicken wings, 7 to 7½ pounds total, wing tips removed
  • Completed step ¾ teaspoon freshly ground black pepper

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a food processor or blender combine the marinade/glaze ingredients. Process until the mixture is well blended, 2 to 3 minutes. 
  • Place the wings in a large, resealable plastic bag and pour in 1 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a large bowl, and refrigerate for 2 to 4 hours, turning occasionally.
  • Pour the remaining marinade into a small saucepan. Bring to a boil over high heat on the stove. Continue to boil until the liquid is very slightly thickened and reduced to a scant 1 cup, 8 to 10 minutes, whisking occasionally and lowering the heat if necessary so it doesn’t burn. Remove from the heat. Transfer about half of the glaze to a small bowl for brushing on the wings at the end of grilling. Reserve the remaining glaze in a separate bowl for serving alongside the wings. 
  • Prepare the grill for direct cooking over low heat (250° to 350°F).
    Prepare the grill for cooking over medium-low heat (300°F).
    Prepare the grill for direct cooking over medium-low heat (250° to 350°F).
  • Remove the wings from the bag and discard the marinade. Season the wings with the pepper.
  • Brush the cooking grates clean. Grill the wings over direct low heat, with the lid closed, until the meat is no longer pink at the bone, 20 to 25 minutes, turning occasionally and watching closely to avoid over browning. Brush the wings with the reserved glaze during the last 5 minutes of grilling time. Remove from the grill and serve the wings hot with the remaining glaze alongside for dipping.
    Brush the cooking grates clean. Grill the wings over direct low heat,with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F, 20 to 25 minutes, turning occasionally and watching closely to avoid over browning. Brush the wings with the reserved glaze during the last 5 minutes of grilling time. Remove from the grill and serve the wings hot with the remaining glaze alongside for dipping.
    Brush the cooking grates clean. Grill the wings over low heat,with the lid closed, until thickest part of the chicken (not touching the bone) registers 165°F, 20 to 25 minutes, turning occasionally and watching closely to avoid over browning. Brush the wings with the reserved glaze during the last 5 minutes of grilling time. Remove from the grill and serve the wings hot with the remaining glaze alongside for dipping.

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