Home / Articles / Food & Drink / Recipes by Julianne / Grilled mexican wings, Sinaloa-style
Print this Article
Thursday, Jan. 26, 2012 02:16 pm

Grilled mexican wings, Sinaloa-style

art9584

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.

Grill the wings over a medium hot charcoal or gas fire until done, about 30 minutes or more, depending on the fire’s heat.
Log in to use your Facebook account with
IllinoisTimes

Login With Facebook Account



Recent Activity on IllinoisTimes

Calendar

  • Tue
    30
  • Wed
    1
  • Thu
    2
  • Fri
    3
  • Sat
    4
  • Sun
    5
  • Mon
    6