Chipotle Lime Fire Wings

Ingredients

• ·4 pounds chicken wings, split into flats and drums
• ·3 limes, juiced
• ·Zest of 1 lime
• ·2–3 chipotle peppers in adobo, finely chopped
• ·2 tablespoons adobo sauce from the can
• ·1/2 cup chopped cilantro
• ·1 tablespoon neutral oil
• ·1 1/2 tablespoons Diamond Crystal kosher salt, or about 2 1/4 teaspoons Morton kosher salt
• ·2–3 tablespoons agave
• ·Extra lime wedges, for serving
• ·Extra cilantro, for finishing

Method

1. 1

   Marinate the wings.

   In a large bowl or bag, combine the wings, lime juice, lime zest, chopped chipotle, adobo sauce, cilantro, oil, and salt. Toss well. Refrigerate for at least 4 hours, ideally overnight.

2. 2

   Build the fire.

   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.

   Live-fire cue

   If cooking over wood or coals, hold your palm about 5 inches above the cooking grate over the cooking zone. You should be able to keep it there for about 4–5 seconds before pulling away. If you have to pull away after 1–2 seconds, the fire is too hot. If you can hold it there much longer than 6–7 seconds, build more heat.

3. 3

   Cook the wings.

   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.

4. 4

   Glaze at the end.

   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.

5. 5

   Serve immediately.

   Finish with lime wedges, fresh cilantro, and plenty of napkins.