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Grilled chipotle wings

Time 40 minutes
Yields Serves 6 to 8
Grilled chipotle wings
(Wally Skalij / Los Angeles Times)
1

In the bowl of a food processor or blender, combine the garlic, onion, chipotle peppers and sauce, cayenne pepper, cumin, oregano, salt and oil. Pulse a few times to chop the garlic and break up the peppers. With the processor running, slowly drizzle in the orange juice to form a marinade.

2

Divide the wings between two gallon-sized sealable freezer bags and evenly pour the marinade over each. Squeeze out any excess air, place the bags in a large baking dish or bowl (in the event of any leaks) and refrigerate the chicken at least 4 hours, up to overnight.

3

Heat a grill or grill pan over medium heat until hot. Remove the wings, shaking off any excess marinade. Lightly grease the grill rack and grill the wings until the flesh is firm and opaque and the outside is well-colored on each side, 6 to 8 minutes. Remove and cool slightly before cutting the wings at the joints. Serve immediately.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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