Prep 24 hrs
Cook 50 mins
From Joshua Bousel's blog, The Meatwave. His method of using baking powder to perfect a crisp skin without frying was uncovered on Serious Eats, but the rest is his idea. Give 'em a try!
- 3 lbs chicken wings, cut up (18 wings)
- 1 tablespoon baking powder
- 1 tablespoon dried ancho chile powder
- 1 teaspoon kosher salt
For The Glaze
- 3 chipotle chiles in adobo
- 1 tablespoon of the adobo sauce
- 1⁄2 cup honey
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh cilantro (to garnish)
- Pat the chicken wing parts dry with paper towels. Place the wings in a large bowl and sprinkle with the baking powder, chili powder and salt and toss to evenly coat. Arrange the wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours or overnight. (Don't forget this takes advance prep.).
- Place all the ingredients for the glaze in a blender and puree until smooth. Pour into a small bowl; set aside.
- Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, about 30-40 minutes. In the last 10 minutes of cooking brush the glaze all over the wings. Brush the wings with the glaze again and move to the hot side of the grill until the just begin to char, about 1 to 3 minutes. Remove the wings to a plate, sprinkle with cilantro and serve.