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FREE UNITED STATES SHIPPING ON MOST NAPOLEON & BROIL KING GRILLS, ELECTRIC FIREPLACES & OUTDOOR KITCHENS* NO SALES TAX EXCEPT CALIFORNIA & FLORIDA
FREE UNITED STATES SHIPPING ON MOST NAPOLEON & BROIL KING GRILLS, ELECTRIC FIREPLACES & OUTDOOR KITCHENS* NO SALES TAX EXCEPT CALIFORNIA & FLORIDA
Barbecued Chicken Wings with Chipotle and Soy Glaze

Barbecued Chicken Wings with Chipotle and Soy Glaze
by: Phylicia Burd

prep time
PREP TIME

4 hr

Cook time
COOK TIME

25 min

>Feeds
FEEDS

6 - 8

Difficulty
DIFFICULTY

Easy

Ingredients

Ingredient Description Measurement
SOY SAUCE 180 millilitres
ORANGE MARMALADE 225 grams
FRESH ORANGE JUICE 180 millilitres
CHOPPED FRESH CILANTRO LEAVES 12 grams
CHOPPED SCALLIONS (WHITE AND LIGHT GREEN PARTS 35 grams
ONLY)
VEGETABLE OIL 60 millilitres
MINCED CANNED CHIPOTLE CHILE PEPPERS IN ADOBO 4 teaspoons
SAUCE
GROUND CUMIN 4 teaspoons
FINELY GRATED ORANGE ZEST 2 teaspoons
GARLIC CLOVES, MINCED 4 cloves
CHICKEN WINGS, 3.2 TO 3.4 KILOGRAMS TOTAL, 32 wings
WING TIPS REMOVED
FRESHLY GROUND BLACK PEPPER ¾ teaspoon

Steps

1. In a food processor or blender combine the marinade/glaze ingredients. Process until the mixture is well blended, 2 - 3 minutes. 

2. Place the wings in a large, resealable plastic bag and pour in 240 milliliters 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 - 4 hours, turning occasionally. 

3. Pour the remaining marinade into a small saucepan. Bring to boil over high heat on a stove. Continue to boil until the liquid is 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. 

4. Prepare the grill for direct cooking over low heat (120°C to 180°C). 

5. Remove wings from the bag and discard the marinade. Season the wings with the pepper. 

6. 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 - 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. 

ENJOY!

Source: Weber

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