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Categories: Appetizers, Grilled

Grilled chipotle wings

Grilled chipotle wings
Wally Skalij / Los Angeles Times

Whether your tailgate party involves a custom rotisserie and team color-coordinated tents, or a simple picnic on an old blanket, no pregame ritual is complete without the spread. This is one party that's as much about the food as it ... Read more

Total time: 40 minutes, plus marinating time | Serves 6 to 8
  • 6 to 8 cloves garlic
  • 1/2 onion, coarsely chopped
  • 1 (7-ounce) can chipotle peppers in adobo, or as desired
  • 1 teaspoon cayenne pepper, more as desired
  • 1 tablespoon ground cumin
  • 4 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/3 cup oil
  • 1 1/2 cups orange juice
  • 3 pounds trimmed chicken wings, cut at the joint and wing tips removed (30 to 36 pieces)
  • Spray oil, for greasing the grill

Step 1In the bowl of a food processor or blender, combine the garlic, onion, chipotle peppers and sauce, cayenne pepper, cumin, oregano, salt and oil. Pulse a few times to chop the garlic and break up the peppers. With the processor running, slowly drizzle in the orange juice to form a marinade.

Step 2Divide the wings between two gallon-sized sealable freezer bags and evenly pour the marinade over each. Squeeze out any excess air, place the bags in a large baking dish or bowl (in the event of any leaks) and refrigerate the chicken at least 4 hours, up to overnight.

Step 3Heat a grill or grill pan over medium heat until hot. Remove the wings, shaking off any excess marinade. Lightly grease the grill rack and grill the wings until the flesh is firm and opaque and the outside is well-colored on each side, 6 to 8 minutes. Remove and cool slightly before cutting the wings at the joints. Serve immediately.

Each of 8 servings:
Calories 199; Protein 16 grams; Carbohydrates 3 grams; Fiber 0; Fat 13 grams; Saturated fat 3 grams; Cholesterol 92 mg; Sugar 2 grams; Sodium 221 mg
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