Wing It Like You Mean It
Grilled Chicken Wings with Yucatecan Achiote and Toasted Spice Rub
45 minutes
Serves 4
AppetizerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Travel to the Yucatán without leaving your backyard, these wings are a masterclass in the power of the dry rub. You’ll toast spices, blend up a classic achiote-forward mix, and grill for smoky, citrusy, Mexican flavor fireworks.
Equipment needed
- Grill
- Spice grinder or mortar and pestle
Ingredients
Yield
4
Instructions
- 01In a small dry skillet over medium heat, toast the coriander seeds, shaking often, until fragrant and slightly darker, about 2 minutes. Let cool, then grind to a coarse powder using a spice grinder or mortar and pestle.
- 02In a mixing bowl, combine the ground coriander, achiote powder, cumin, oregano, ancho chile powder, garlic powder, brown sugar, and kosher salt. Stir well to create an even dry rub.
- 03Pat the chicken wings dry with paper towels. Toss them in a large bowl with the vegetable oil until thoroughly coated.
- 04Sprinkle the spice rub over the oiled wings, tossing and rubbing to coat every nook and cranny.
- 05Cover and refrigerate the seasoned wings for at least 20 minutes and up to 4 hours, to absorb flavor. Meanwhile, preheat a grill for two-zone heat: high direct and medium indirect.
- 06Place wings over direct high heat, grill covered, turning every 2-3 minutes for deep grill marks, about 8 minutes total.
- 07Move wings to indirect heat, cover, and cook until cooked through and juices run clear, about 15 more minutes.
- 08Transfer wings to a platter, tent loosely with foil, and let rest 5 minutes.
- 09Serve wings hot, arranged with lime wedges for squeezing.
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