My grilling season here in central New York is short, lol! And, no I am not willing to stand out in the cold, wet, blustery weather just for some grilled food. So, so far this summer we have grilled a few steaks, many chicken breast, smoked brisket, smoked chuck roast, smoked salsa ingredients and many trays of quick grilled veggies. One of our favorites, which we often forget until it’s too late, are chicken wings. They are so easy and can be as simple as a little salt and pepper with some wood chunks for added smoky flavor. For todays recipe, I prepared an easy tamarind and chile sauce for basting the grilled wings. I grew up eating and loving the Mexican-style tamarindo con chile candy sold through out Mexico. I, of course, preferred the spicy version as opposed to the sweeter version. One of the greatest food ingredients I have found is a tasty tamarind paste sold in the Indian foods section. It saves me so much time when I want a tasty sauce or agua fresca prepared with tamarindo. Hoping to get a few more grilling sessions in soon! #foodieforlife #girlongrill
Yields 4 Servings
Tamarindo Chile Sauce Sticky Hot Wings
3 full tablespoons tamarind paste(this, is a great invention!)
Juice of 2 key limes or 1 regular lime
2 tsp knorr chicken bouillon powder
1/2 cup water
3 tsp chile ancho powder
1/2 – 1 tsp. chile de arbol powder
2 tb Maggi sauce or Worcestershire sauce
3 Tb agave nectar or honey
a couple dashes of hot sauce (Valentina or Tapatio)
salt to taste
Tajin seasoning (chile limon powder), to taste
For Grilled Chicken Wings
1 1/2 tablespoons chile ancho powder
1 tablespoon garlic
1/2 tablespoon cumin
1/2 tablespoon pepper
1/2 tablespoon oregano
2 teaspoons salt
1 teaspoon chile de arbol
2 dozen chicken wings
Directions For Sauce
Add all of the ingredients to a saucepan. Heat to medium. When it comes to a boil, reduce the heat and continue cooking until the sauce reduces and becomes thicker. Taste for salt. Remove from heat and reserve.
Directions for Grilled Wings
Combine the dry spices
Using paper towels, pat the chicken wings dry. Transfer to a heavy plastic storage bag. Pour in the dry rub and mix to coat evenly. Let sit while you preheat your grill. Prepare for indirect cooking. Meaning you will have a cool and a hot side.
Place wings on indirect side. Close lid and cook for 35 to 40 minutes, rotating the wings once during this time.
Once the internal temperature reaches 165 degrees F., move the wings over to the direct heat.
Sear on both sides, basting on each side with tamarindo chile sauce. I like to double baste, turning each time.
Remove from heat onto serving plate. Sprinkle with Tajin and garnish with lime, cilantro and chile pepper slices.
This was another day we grilled some wings. Just salt and pepper for seasoning. We added some applewood wood chunks on one side of hot coals while they cooked on the indirect side. Tasty!!
I am a firm believer in supporting local business!! The Spiedie and Rib Pit produces it’s own marinades, spice blends and buffalo sauce. Tasty!!