Tom Douglass's Hot-Pepper Wings With Cilantro Sour Cream

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce.
  • Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated.
  • Caution: Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe.
  • Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.
  • While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove.
  • Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove.
  • To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup.
  • To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
  • Tom Douglas is chef and owner of five Seattle restaurants, including Etta's and the Dahlia Lounge, and is the author of Tom Douglas' Seattle Kitchen.
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