5/27/2012

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

Photo: Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint Recipe

The Grilled Recipes kitchen invites you to try Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint. 

Total Time:    1 hr 45 min
Prep    25 min
Inactive    1 hr 0 min
Cook    20 min

Yield:    4 to 6 servings
Level:    Intermediate

Ingredients

Brine:
 


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, sepa
rated at joint, tips discarded

Quick Pickled Red Chiles and Dates:
 


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 l
eaves, chopped

Directions

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 sauce. 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.

Prepare an outdoor grill with zones for direct and indirect heat. 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 direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes. Move the wings to the indirect side to finish cooking, 12 to 15 minutes more. 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.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Guy's Backyard Bites: Green Chile Cheeseburgers


More Grilled Recipes:   

Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette 
Spinach pesto spaghetti with grilled spiced chicken  
Grilled chicken with raspberry vinegar sauce 
Grilled chicken, bananas and rice

Grilled Whole Chicken with Barbecue Sauce
Grilled Buttermilk Chicken
 

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