Yucatán Heatwave
Grilled Citrus-Habanero Chicken Wings with Cilantro
1 hour 10 minutes (plus marinating)
Serves 4
AppetizerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Welcome to the Yucatán: where oranges aren’t just for breakfast and habaneros mean serious business. Here, you’ll master a tangy, spicy marinade with classic achiote and a little fire, plus learn the secrets of charring wings for maximum flavor.
Equipment needed
- Grill or broiler
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, whisk together achiote paste, orange zest and juice, lime zest and juice, minced habanero, garlic, olive oil, honey, ground cumin, kosher salt, and black pepper until a smooth marinade forms.
- 02Add the chicken wings to the bowl, tossing thoroughly to coat. Cover and marinate in the refrigerator for at least 2 hours and up to 8 hours.
- 03Preheat a grill to medium-high heat, or set your oven broiler to high with a rack 6 inches from the heat source. Oil the grill grates or a broiler pan to prevent sticking.
- 04Remove chicken wings from marinade, allowing excess to drip off. Reserve remaining marinade in a small saucepan.
- 05Grill or broil wings for 20-25 minutes, turning every 5-7 minutes, until deeply charred in spots and cooked through (internal temperature should hit 175°F for best texture).
- 06While wings cook, bring the reserved marinade to a boil in the saucepan over medium-high heat. Boil for 2-3 minutes to kill any chicken cooties and reduce slightly. Remove from heat.
- 07Transfer cooked wings to a large bowl, pour the boiled marinade over, and toss to coat.
- 08Arrange wings on a platter and shower generously with chopped cilantro right before serving.
- 09Serve immediately, with plenty of napkins and maybe a glass of milk for the heat-seekers.
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