Best Grilled Chile Wings Recipes

CRISPY GRILLED GHOST PEPPER WINGS RECIPE

Crispy Grilled Ghost Pepper Wings Recipe image

A recipe for spicy grilled ghost pepper chicken wings that have been rubbed down with a vibrant mix of ghost pepper flakes and other seasonings, then grilled to crispy perfection. Fire up those grills and get cooking. For true spicy food lovers.

Provided by Mike Hultquist

Time 45m

Number Of Ingredients 8

Ingredients

2 pounds chicken wings
1 tablespoon ghost pepper flakes
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
1 tablespoon olive oil

Steps:

Add chicken wings to a large mixing bowl and sprinkle them with the ghost pepper flakes and other dry seasonings. Toss until they are well coated.
Cover and refrigerate for 1 hour.
Preheat your grill to medium-high heat. Toss the seasoned chicken wings with olive oil.
Grill the chicken wings for 30-40 minutes, flipping occasionally, or until they are nicely cooked through.
Serve!

Nutrition Facts : Calories 319 kcal, Carbohydrate 3 g, Protein 23 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 156 mg, Fiber 1 g, ServingSize 1 serving

SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS

Spicy Tamarind-Glazed Grilled Chicken Wings image

These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.

Provided by Rachel Gurjar

Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy

Yield 4 servings

Number Of Ingredients 9

Ingredients

¾ cup tamarind purée
¼ cup fish sauce
2 Tbsp. light or dark brown sugar
1 Tbsp. crushed red pepper flakes
1 tsp. ground cumin
3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided
4 lb. chicken wings, drumettes and flats separated if desired
¼ small red onion, very thinly sliced, preferably on a mandoline
Cilantro leaves with tender stems and lime wedges (for serving)

Steps:

Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
Meanwhile, place onion in a bowl of ice water and set aside.
Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.