Description
These Baked Chile Lime Wings are a delicious and juicy main course perfect for summer grilling. Marinated with a flavorful blend of ancho chile powder, garlic, and lime, then slow-cooked in foil over indirect heat for tenderness. Finished with a zesty chipotle chile lime sauce and fresh cilantro garnish for an irresistible smoky and tangy taste.
Ingredients
Chicken Marinade:
- 2 lbs of Chicken Wingettes
- Cilantro, finely chopped for garnish
Marinating Seasoning:
- 1 tbsp Ancho Chile Powder
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Brown Sugar
- 2 tsp Cayenne Powder
- 2 tsp Black Pepper
- 2 tsp Sea Salt
- 1 Lime, zested & juiced
Chile Lime Sauce:
- 1/8 cup Chipotle Puree
- 1/8 cup White Vinegar
- 1/8 cup Agave Syrup
- 1 tbsp Garlic Paste
- 2 tbsp Cilantro, chopped
- 1 tsp Sea Salt
- 1 Lime, juiced
- 2 tsp Oil
Gear:
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare Marinade: In a food-safe bowl, combine all marinating seasoning ingredients (ancho chile powder, garlic powder, onion powder, brown sugar, cayenne powder, black pepper, sea salt, lime zest, and juice). Mix well to form the marinade.
- Marinate Wings: Add the chicken wingettes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 5 hours, ideally overnight, to let the flavors infuse.
- Wrap Wings in Foil: Remove the marinated chicken wings from the fridge and discard any excess marinade. Lay out a large sheet of Reynolds Wrap® Heavy Duty Foil, place 5-8 chicken wings on it and wrap securely to create a sealed pouch.
- Cook Wings in Smoker: Preheat your smoker to 300°F using a two-zone indirect cooking setup. Place the foil-wrapped chicken wings on the cooler side of the grill and cook for about 30 minutes or until the internal temperature reaches 165°F, ensuring the wings are tender and safely cooked.
- Prepare Chile Lime Sauce: While the wings cook, heat a skillet over medium heat. Add oil and garlic paste, and sauté until the garlic browns slightly, about 1-2 minutes. Stir in chipotle puree, white vinegar, agave syrup, chopped cilantro, sea salt, and lime juice. Simmer the sauce for 7-8 minutes or until it thickens to a glaze-like consistency.
- Toss Wings in Sauce: Carefully remove the cooked wings from the foil and place them in a food-safe bowl. Pour the prepared chile lime sauce over the wings and toss well to coat each piece evenly.
- Finish on Grill: Transfer the sauced wings to the hot side of the grill and cook for 1 minute per side. This step caramelizes the sauce and adds a slight char for enhanced flavor.
- Serve: Remove the wings from the grill, garnish generously with finely chopped cilantro, and serve immediately while hot and juicy.
Notes
- Marinate the wings overnight for deeper flavor if time allows.
- Ensure the internal temperature of the wings reaches 165°F for safe consumption.
- Use Reynolds Wrap Heavy Duty Foil for durability and to avoid tearing during cooking.
- Adjust cayenne powder amount to control heat level according to your preference.
- Serve with extra lime wedges for added zest.
- If not using a smoker, you can cook the foil-wrapped wings in a preheated oven at 300°F for the same amount of time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
