Prep 4 hrs
Cook 20 mins
Great wings with a cactus marinade. Really, try it.
- 1 1⁄2 lbs chicken wings
- 1 cup nopalitos
- 1⁄2 cup chipotle chile in adobo
- 1⁄2 cup lime juice
- 1⁄3 cup cilantro
- 1⁄2 cup scallion
- 1⁄4 cup oil
- 2 garlic cloves
- Combine all ingredients (except the wings) in a blender or a food processor and puree until it has reached a sauce like consistency.
- Set some marinade aside (or make extra) to brush on while grilling.
- Place chicken wings and marinade in a large sealable bag and try to get all the air out.
- Refrigerate for 4-24 hours, depending on how strong you want the flavor to be.
- Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
- Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through. During the last 5 minutes of grilling do not brush on any more marinade to make sure all the juices cook through.
OUCH.....cut the chiotle in half. Ok ...Ok...lol I am sensitive (read coward??) too hot. Love cactus though...Again a change...lol I have used it twice now. On fried TOFU...and on baked tempeh.... Can't get fresh cactus up here....whaaaa But dang is was good!!! Chicken next week..lol
The heat is just right on these if you like spicy food! I love the Mexican colors of this marinade after it blends!! We can get fresh nopales/cactus in the grocery store here in AZ but I used the kind in a jar because I figured that was what this recipe intended. Also drained the nopalitos before blending. I cut my adobo chiles up so they would blend better. I did not marinate and I did bake these rather than grill them at 450 degrees F for 35 minutes. The pickle-like taste of the nopalitos pairs well with the lime juice and the flavor is subtle in the cooked wing. Very good and cool thing to make for Cinco de Mayo!! Thanks for the recipe!