Grilled Southwestern Wings

I have been working on this sauce for some time, trying to dial it in and I wasn’t certain that this time was going to be the best version so I didn’t plan on taking photos. This was obviously a mistake. Ms Cocktail told me at least three times yesterday that these were the best wings she ever had and praise like that doesn’t come lightly.

I try not to pimp the fact that I work at a winery on my blog here but last night I served these wings with the 2006 Tannat from that winery, Chrysalis Vineyards. At first blush it doesn’t seem like a very good pairing, a big, huge red wine with chicken wings. However, the spiciness and flavors in the sauce are bold enough to wonderfully compliment this excellent wine. It really brought out the fruit from a wine that is noted for its flavors of smoke and leather.

The secret to these wings is that they are grilled rather than deep fried. This adds a crispy skin without adding additional oils and fats. It also adds a touch of char to the skin that really enhances the flavor of these wings. There is a touch of heat in this wing sauce but it is not the kind that assaults you; it slowly builds up so that you feel the sweat on your brow before you notice the heat in your mouth. Enjoy!

Grilled Southwestern Wings

4-5 pounds chicken wings, sectioned with tips removed (Author’s note: Save the tips for making stock.)
extra virgin olive oil
kosher salt
ground black pepper

2 Chipotles in adobo sauce
6 Tbs agave nectar (Author’s other note: if you can’t find the agave nectar, substitute honey. You may need to tinker with the quantity)
3 Tbs red wine vinegar
1 Tbs Dijon mustard
3/4 tsp ancho chile powder
1/2 tsp chipotle chile powder
1/2 tsp kosher salt

Prepare the grill for direct medium cooking

Clean and separate the wings into their parts. Spray or coat the wings with the extra virgin olive oil and season with the salt and pepper. grill the wings over direct medium heat for 20 minutes, turning once half way.

While the wings are cooking, place the remaining ingredients in a small sauce pan on the stove. Using an immersion blender, blend the mixture until the chipotles are completely mixed into the sauce. Bring the mixture to a boil then reduce heat and simmer until the wings are cooked.

Remove the wings from the grill and place in a large bowl. Pour the sauce over the wings and stir to coat. Serve warm with plenty of napkins.