Chile-Marinated Chicken Wings
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What to look for in Chicken? Most supermarkets carry big national brands, or sometimes supermarkets put their own brands on these mass-produced birds raised in cages. They are low in fat, they cook quickly, and they are pretty tender, however their flavor is pretty darn bland. Fortunately the grill provides just what they need. With a little oil, some seasonings, and maybe a sauce, they are very good on the grill. Today we are seeing more and more premium chickens available, and usually they are worth their higher price, though not always.
ingredients
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serves: 4
16 chicken wings (about 2 1/2 pounds total, wing tips removed)
MARINADE:
4 dried pasilla chile peppers (about 3/4 ounce total)
1 tablespoons canola oil
1/2 cup ketchup
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
3 medium garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 729
- Total Fat: 49.9 g
- Saturated Fat: 13 g
- Trans Fat: 0.6 g
- Cholesterol: 218.5 mg
- Sodium: 1451.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.8 g
- Sugars: 8.3 g
- Protein: 54.9 g
preparation
1. To make the marinade: Remove the stems and cut the chiles crosswise into sections about 2 inches long. Remove most of the seeds. In a medium skillet over high heat, warm the oil. Add the chiles and toast them until they puff up and begin to turn color, 2 to 3 minutes, turning once. Transfer the chiles and oil to a small bowl. Cover with 1 cup of hot water and soak the chiles for 30 minutes. Pour the chiles, along with the oil and water, into a blender or food processor. Add the remaining marinade ingredients and process until very smooth.
2. Place the wings in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hours, turning the bag occasionally.
3. Remove the wings from the bag and discard the marinade. Grill over Direct Medium heat until the meat is no longer pink at the bone, 16 to 18 minutes, turning occasionally. Serve warm.
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