Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Brine:
  • 1/4 cup kosher salt
  • 1 tablespoon honey
  • 4 cloves garlic, peeled and smashed
  • One 1-inch piece of ginger, peeled and smashed
  • 5 pounds chicken wings, separated at joint, tips discarded
  • Quick Pickled Red Chiles and Dates:
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1 tablespoon soy sauce
  • 1 cup (about 10 pieces) Medjool dates, split lengthwise, pits removed and finely diced
  • 4 to 5 scallions, cut thinly on the bias
  • 1 Fresno chile, halved lengthwise and finely sliced
  • Canola oil, for grilling
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons smoked paprika
  • 2 tablespoons toasted sesame oil
  • 1/4 cup lightly packed fresh cilantro leaves, chopped
  • 1/4 cup lightly packed fresh mint leaves, chopped
Directions

Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.

Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy sauce. Stir well until the sugar dissolves. Add the dates, scallions and chile to the mixture. Set aside while you cook the wings.

Once the wings have brined, drain and set out on kitchen towels to dry well.

Prepare an outdoor grill with zones for direct and indirect heat. Wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.

Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes. Move the wings to the indirect side to finish cooking, 12 to 15 minutes more. When done, remove the wings to a large bowl.

Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve.


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    This recipe is featured in:

    Great Grilled Chicken