Just about everyone loves grilled hot wings, but what about a hot wing recipe with some Mexican flair? We knew our good friend Brad Prose of Chiles and Smoke would be just the guy for the job, especially with some Yucatan Rojo Rub in tow as part of the marinade. While Yucatan-native annatto seeds in the rub provide serious heat and a striking reddish-orange color for the wings, the refreshing cilantro mojo sauce brings bright, bold chiles and citrus for a vibrant complement. Add it all together, and you’ve got a quick and simple recipe that puts a delightful new twist on grilled chicken wings.
Ingredients for Wings
- 2 lbs chicken wings
- 4 Tbsp orange juice
- Juice of 2 limes
- ⅓ cup olive oil
- 4 Tbsp Yucatan Rojo Rub
- Pineapple slices (optional)
Ingredients for Cilantro mojo sauce
- 3 Tbsp orange juice
- Juice of 1 lime
- 1 serrano chile, diced
- 1 garlic clove, chopped
- 1 cup cilantro
- ⅓ cup olive oil
- ½ tsp salt (or more to taste)
Items You'll Need
- Gas Grills
- Marinate the wings by placing them in a sealed plastic bag along with the orange juice, lime juice, olive oil, and Yucatan Rojo Rub. Allow the wings to marinate for at least 4 hours, up to overnight.
- Once the wings have marinated, preheat your grill for direct grilling of at least 350°F.
- Place the wings on the grill, keeping them fairly close together so they don’t dry out. Cook the wings for about 20–25 minutes, flipping them every 5 minutes.
- While the wings are cooking, place all ingredients for the mojo sauce in a blender and blend. Taste and adjust if needed, then set aside until the wings are done.
- Remove the wings when they reach an internal temperature of at least 175°F (let it climb a little higher if you’d like your wings to be crispier).
- If you’re using the pineapple slices, place them on the grill and cook for just a few minutes after you remove the wings.
- Serve the wings with the mojo sauce (and optional pineapple slices), and enjoy!
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