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Barbecued Chicken Wings with Chipotle and Soy Glaze

Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    30 min.

  • Marinating Time

    2 to 4 h

  • Grilling Time

    20 to 25 min.

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 26

Marinade/Glaze

  • Completed step 180 millilitres soy sauce
  • Completed step 225 grams orange marmalade
  • Completed step 180 millilitres fresh orange juice
  • Completed step 12 grams chopped fresh cilantro leaves
  • Completed step 35 grams chopped scallions (white and light green parts only)
  • Completed step 60 millilitres vegetable oil
  • Completed step 4 teaspoons minced canned chipotle chile peppers in adobo sauce
  • Completed step 4 teaspoons ground cumin
  • Completed step 2 teaspoons finely grated orange zest
  • Completed step 4 garlic cloves, minced
 
  • Completed step 32 chicken wings, 3.2 to 3.4 kilograms total, wing tips removed
  • Completed step ¾ teaspoon freshly ground black pepper

Instructions

  • In a food processor or blender combine the marinade/glaze ingredients. Process until the mixture is well blended, 2 to 3 minutes. 
  • Place the wings in a large, resealable plastic bag and pour in 240 millilitres of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a large bowl and refrigerate for 2 to 4 hours, turning occasionally.
  • Pour the remaining marinade into a small saucepan. Bring to a boil over high heat on the stove. Continue to boil until the liquid is very slightly thickened and reduced to a scant 230 millilitres, 8 to 10 minutes, whisking occasionally and lowering the heat if necessary so it doesn’t burn. Remove from the heat. Transfer about half of the glaze to a small bowl for brushing on the wings at the end of grilling. Reserve the remaining glaze in a separate bowl for serving alongside the wings. 
  • Prepare the grill for direct cooking over low heat (120°C to 180°C).
  • Remove the wings from the bag and discard the marinade. Season the wings with the pepper.
  • Brush the cooking grates clean. Grill the wings over direct low heat,with the lid closed, until the meat is no longer pink at the bone, 20 to 25 minutes, turning occasionally and watching closely to avoid over browning. Brush the wings with the reserved glaze during the last 5 minutes of grilling time. Remove from the grill and serve the wings hot with the remaining glaze alongside for dipping.
    Brush the cooking grates clean. Grill the wings over low heat,with the lid closed, until the meat is no longer pink at the bone, 20 to 25 minutes, turning occasionally and watching closely to avoid over browning. Brush the wings with the reserved glaze during the last 5 minutes of grilling time. Remove from the grill and serve the wings hot with the remaining glaze alongside for dipping.

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