Smoky Grilled Chicken Wings With Pickled Red Chiles Dates And Fresh Mint Recipes

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SMOKY GRILLED CHICKEN WINGS WITH PICKLED RED CHILES, DATES AND FRESH MINT



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

Provided by Guy Fieri

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 17

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
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

Steps:

  • 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. 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.
  • Preheat an outdoor grill and 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 grill and cook for 17 to 20 minutes, turning halfway through, so they brown evenly all over and cook through.
  • 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.

GRILLED CHILE WINGS



Grilled Chile Wings image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 9

1 cup pineapple juice
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 cloves garlic, finely chopped
1 Scotch bonnet or habanero chile, finely chopped
1/2 teaspoon ground allspice
24 chicken wings
Salt and freshly ground pepper
Carrot and celery sticks

Steps:

  • Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and exept chicken wings let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.

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