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Recipe

Jalapeño-Lime Chicken Wings

Servings: 4 to 6

The scent of this dish grilling will bring family and friends running, says chef Eduardo Garcia. “The combination of flavors reminds me of grilled chicken at my ‘abuela’s’ house in the Yucatan region of Mexico.”

Ingredients

  • 4 limes, zested (about 1 packed Tbs.) and juiced (about 1/3 cup); reserve the remaining peel for the marinade
  • 2 oranges, zested (about 2 packed Tbs.) and juiced (about 1/3 cup); reserve the remaining peel for the marinade
  • 1/4 cup plus 2 Tbs. avocado oil
  • 1/4 cup amber agave syrup
  • 12 cloves garlic, coarsely chopped
  • 2 jalapeños, seeded if you like, coarsely chopped
  • 2 Tbs. fresh oregano, chopped
  • 1 tsp. ground allspice
  • Kosher salt
  • 2 lb. chicken wings, drumettes and wingettes separated and wing tips discarded
  • Oil, for the grill
  • Lime halves, for serving
  • Flaky sea salt, for serving
  • Sliced serranos or jalapeños, for garnish

Preparation

  • Combine the lime zest and juice, orange zest and juice, avocado oil, agave, garlic, jalapeño, oregano, allspice, and 1 tsp. salt in a blender, and blend on low speed until the garlic and jalapeño are minced, about 1 minute. Put the chicken in a large sealable plastic bag, and add the marinade along with the lime and orange peels. Seal the bag, and massage the marinade so that the chicken is coated evenly. Refrigerate overnight or up to 48 hours.
  • Remove the wings from the marinade, and transfer the remaining marinade to a small saucepan (be sure to squeeze the peels—they will have absorbed lots of the marinade). You’ll have about 2 cups. Over low heat, cook the marinade until reduced by half, stirring occasionally, about 20 minutes. Set aside.
  • Prepare a medium (350°F to 375°F) gas or charcoal-grill fire. Oil the grill grate.
  • Arrange the wings evenly on the hot grill. Check the wings every 5 to 10 minutes; turn or flip as necessary and baste with the reduced marinade. Grill until browned and caramelized, 25 to 30 minutes. Serve with the lime halves and flaky sea salt; garnish with sliced serranos.

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