HONEY CHIPOTLE GRILLED WINGS

A spicy coating of chili powder and rice flour is the secret to the crisp, flavorful skin of these addictive wings. The sweet-hot glaze adds another layer of irresistible flavor.

PREP TIME 81⁄2 HRS

COOK TIME 15–25 MINS

SERVES 6

HEAT DIRECT 375ºF (191ºC)

COOKING SURFACE CAST IRON GRATE

INGREDIENTS

3lb (1.4kg) chicken wings (about 18 wings), cut into sections

1 tbsp kosher salt

1 tbsp ground black pepper

1 tbsp chili powder

1⁄2 cup rice flour

1 tbsp chopped fresh cilantro, to garnish

for the brine

1⁄3 cup kosher salt

1⁄3 cup packed light brown sugar

2 tbsp pickling spice

4 cups hot water

for the glaze

3 chipotle peppers in adobo

1 tbsp adobo sauce

1⁄2 cup honey

2 tbsp fresh lemon juice

2 tbsp soy sauce

METHOD

1 To make the brine, in a medium bowl, whisk together salt, brown sugar, pickling spice, and water until salt and sugar have dissolved. Add ice cubes a few at a time until the liquid is no longer hot. Place chicken pieces into two resealable plastic bags and add brine to cover. (Any extra brine can be refrigerated and saved for a later use.) Refrigerate for 30 minutes.

2 In a large bowl, combine salt, pepper, chili powder, and rice flour. Working with a small amount of chicken at a time, dredge the meat, shaking off any excess flour. Arrange wings in a single layer on a wire rack placed over a baking pan. Refrigerate uncovered for 8 hours.

3 To make the glaze, combine peppers, honey, lemon juice, and soy sauce in a blender or food processor and purée until smooth. Transfer glaze to a small bowl.

4 Preheat the grill to 375°F (191°C) using direct heat with a cast iron grate installed. Remove chicken from the brine and pat dry with paper towels. Place wings skin side down on the grate, close the lid, and grill until the skin begins to brown and crisp, about 8 to 12 minutes per side. In the final 5 minutes of cooking, brush the glaze all over wings.

5 Transfer wings to a serving dish, coat with more glaze, sprinkle with cilantro, and serve immediately.