Baked Chile Lime Wings
Baked Chile Lime Wings with Reynolds Wrap Heavy Duty Foil for some summer grilling. I use @ReynoldsBrands because it's strong and durable. A really fun way to make juicy and delicious wings.
Servings: 4 people
Ingredients
Chicken Marinade:
- 2 lbs of Chicken Wingettes
- Cilantro Finely Chopped for Garnish
Marinating Seasoning:
- 1 tbsp of Ancho Chile Powder
- 1 tbsp of Garlic Powder
- 1 tbsp of Onion Powder
- 1 tbsp of Brown Sugar
- 2 tsp of Cayenne Powder
- 2 tsp of Black Pepper
- 2 tsp of Sea Salt
- 1 Lime Zested & Juiced
Chile Lime Sauce:
- ⅛ cup of Chipotle Puree
- ⅛ cup of White Vinegar
- ⅛ cup of Agave Syrup
- 1 tbsp of Garlic Paste
- 2 tbsp of Cilantro chopped
- 1 tsp of Sea Salt
- 1 Lime juiced
- 2 tsp of Oil
Gear:
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Mix together ingredients for the marinade and in a food-safe bowl mix the marinade with the chicken wings. Set in the fridge to marinate for at least 5 hours but ideally overnight.
- Take chicken wings out of the fridge and discard extra marinade. Taking a large sheet of Reynolds Wrap® Heavy Duty Foil, wrap 5-8 chicken wings inside.
- Preheat your smoker to 300F on two-zone indirect cooking. Set the foil-wrapped chicken on the cool side of the grill to cook for 30 minutes or until 165F internal.
- While the chicken is cooking, preheat a skillet for Chile Lime Sauce. Add oil to skillet and garlic paste. Let garlic brown (about 1-2 minutes). Add the rest of the ingredients for the sauce to the skillet and let simmer over the heat for 7-8 minutes or until thickened.
- Pull chicken out of the foil and place in a food-safe bowl. Add Chile Lime sauce on top of the chicken and toss. Take tossed chicken and place on the hot side of the grill to cook for 1 minute per side.
- Once done, pull off, top with chopped cilantro and enjoy!