minced canned chipotle chile peppers in adobo sauce
freshly ground black pepper
chicken wings, about 1.2 kg total, each one cut in half at the joint, wing tips removed and discarded
extra-virgin olive oil
garlic clove, grated or minced
hot pepper sauce
Freshly ground black pepper
crumbled blue cheese
In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour.
In a heavy, small saucepan over medium heat on the stove, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot pepper sauce and simmer for 1 minute. Season with salt and pepper. Transfer the hot sauce to a large glass or stainless steel bowl.
Related Grill Skills
In a medium bowl combine the dressing ingredients. Cover and refrigerate until ready to serve.
Prepare the grill for indirect cooking over medium-high heat (about 230ºC).
Remove the wings from the bowl and wipe off most of the paste. Brown the wings over direct heat until grill marks appear, about 4 minutes, turning once. Then move the wings over indirect medium-high heat and continue grilling, with the lid closed, until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing.