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These wings are hot, sweet, and tangy.
Recipe information
Yield
4 Servings
Ingredients
2
2
½
2
4
1
2
2
2
2
1
Preparation
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.
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Reviews (58)
Back to TopTasted AMAZING big fan of the recipe - couldn't be bothered buying scallions so I just added some onion powder. Also, subbed half the rice vinegar for apple cider vinegar. One thing i will say was that it was SUPER salty, would definitely half the amount of salt I put in there. Been drinking water all evening now!
Anonymous
Boston MA
11/10/2020