Ingredients 3 pounds chicken wings (18 wings), cut up
1 tablespoon baking powder
1 tablespoon ancho chili powder
1 teaspoon kosher salt
For the glaze:
3 chipotles in adobo
1 tablespoon of the adobo sauce
1/2 cup honey
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro for garnish
Type of fire: two-zone indirect
Grill heat: high
Directions 1. Pat the chicken wings dry with paper towels. Place the wings in a large bowl and sprinkle with the baking powder, chili powder, and salt and toss to evenly coat. Arrange the wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
2. Place all the ingredients for the glaze in a blender and puree until smooth. Pour into a small bowl and set aside.
3. Light half your grill and keep the other half off. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, about 30-40 minutes. In the last 10 minutes of cooking brush the glaze all over the wings. Brush the wings with the glaze again and move to the hot side of the grill until the just begin to char, about 1 to 3 minutes. Remove the wings to a plate, sprinkle with cilantro, and serve.
Modifications to Joshua Bousel's original recipe on SeriousEats.com