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Bon Appétit

Grilled Chicken Wings with Vinegar and Chiles

By Claire SaffitzPhotography by Alex Lau
Image may contain Food Meal Dish Lunch and Plant
Alex Lau

These wings are hot, sweet, and tangy.

Recipe information

  • Yield

    4 Servings

Ingredients

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

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsChicken WingChickenPoultryEasyStarterMainDairy FreeGluten FreeGrillingSuper BowlFourth of JulyMemorial DayLabor DayDinnerBon Appétit
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