Grilled mexican wings, Sinaloa-style
This lusciously herbaceous-orange marinade comes from the Mexican state of Sinaloa by way of Chicago’s Rick Bayless.
- 4 lbs. chicken wings, tips removed and reserved for stock, cut into individual sections
- 1 c. coarsely chopped white onion (NOT super-sweet)
- 8 cloves garlic, peeled
- 1 1/2 c. orange juice
- 1 tsp EACH dried thyme, marjoram and oregano, or use all oregano
- 6 bay leaves, crumbled
- 1 T. kosher or sea salt
- 1 tsp. freshly ground black pepper
Place the chicken in a large resealable plastic bag. Purée the remaining ingredients in a blender or food processor and pour over the wings. Squeeze the air out of the bag, seal and refrigerate at least overnight and up to three days.
About 1 1/2 hours before grilling, remove the wings from the refrigerator to come to room temperature. Thirty minutes before, put them in a colander or on a rack to let excess marinade drip off.