Grilled Chicken Wings with Vinegar and Chiles
These wings are hot, sweet, and tangy.
Ingredients
Servings: 4
- 2 chiles de árbol or ½ tsp. red pepper flakes
- 2 pounds chicken wings, tips removed, flats and drumettes separated
- ½ cup rice vinegar
- 2 tablespoons olive oil
- 4 garlic cloves, peeled, smashed
- 1 tablespoon agave syrup (nectar) or honey
- 2 scallions, thinly sliced, plus more
- 2 teaspoons Kosher salt, plus more
- Freshly ground pepper
- 2 teaspoons baking soda
- 2 teaspoons ground cumin
- 1 teaspoons togarashi or hot paprika
- Lime wedges, for serving
Preparation
- Toast chiles in small dry skillet over medium-high heat; let cool slightly and lightly crush. Combine chiles, vinegar, olive oil, garlic, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.
- Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.
- Mix baking soda, cumin, and togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions.