Setting the table
Setting the table
Field Recipe
Smoke, lime, chipotle, agave, and cilantro — wings built for fire, summer tables, and people eating with their hands.
Method
01
In a blender, combine the lime juice, lime zest, chipotle peppers, adobo sauce, serrano peppers, garlic or garlic powder, onion or onion powder, cilantro, oil, and salt. Blend until mostly smooth. Toss the wings with the marinade in a large bowl or bag, making sure they are well coated. Refrigerate for at least 4 hours, ideally overnight.
02
Prepare a grill, smoker, or live-fire setup for medium to medium-high heat. If using a grill with a lid thermometer, aim for about 375–425°F. Red oak works beautifully here. You want enough heat to render the skin and enough smoke to make the wings taste like they came from outside.
03
Cook the wings for about 25–35 minutes, turning every 5–7 minutes, until the skin is deeply browned, lightly charred in spots, and the thickest part of the wing reaches at least 165°F. For a more tender, rendered wing, aim closer to 175–185°F.
04
Toss the hot wings with agave, a squeeze of fresh lime, and more chopped cilantro. Return them to the grill briefly if you want the glaze to tighten and caramelize.
05
Finish with lime wedges, fresh cilantro, and plenty of napkins.
Pete's note
For a balanced version, use 2–3 chipotle peppers from the can plus a few spoonfuls of adobo sauce. For a deeper, smokier, spicier Wine With Pete version, use the whole can of chipotles in adobo. Serranos add fresh green heat, so adjust them to taste. Fresh garlic and onion give the marinade more body and depth, but garlic powder and onion powder work well when you want to keep it simple.
More from the fire