Chipotle-Lime Chicken Wings

Name: Chipotle-Lime Chicken Wings
Total time: 45 min
Cuisine: barbecue
Ingredients: 3 pounds of chicken wings; 1/3 cup olive oil; 3 tablespoons chopped chipotles in adobo (include some of the sauce); 3 tablespoons lime juice; 1 tablespoon minced garlic; salt and pepper

By Mark Bittman

Total Time: 45 minutes
Rating: 5(148)
Notes: Read community notes

Featured in: The Key to a Truly Great Chicken Wing

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Ingredients

3pounds of chicken wings
⅓cup olive oil
3tablespoons chopped chipotles in adobo (include some of the sauce)
3tablespoons lime juice
1tablespoon minced garlic
salt and pepper

Ingredient Substitution Guide

Preparation

Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
Step 3
Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
Step 4
While the wings cook, combine ⅓ cup olive oil, 3 tablespoons chopped chipotles in adobo (include some of the sauce), 3 tablespoons lime juice, 1 tablespoon minced garlic, salt and pepper in a large bowl.
Step 5
When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Ratings

5 out of 5

148 user ratings

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Private Notes

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Cooking Notes

Steve D.6 years ago

Kristan, I cook the Bittman wing recipes in the oven instead of the grill all the time. I coat the wings with oil, roast them at 400 for about 35-40 minutes on broiler pans or on racks placed in baking dishes (turning every 10-12 minutes so they brown evenly, coat them in the sauce, and then finish for 10-15 minutes, turning once. I've done them on the grill before and actually prefer the results from the oven. You can finish them by broiling briefly to get a bit more crispness to the skin.

Sharon6 months ago

For anyone frustrated by the sauce sliding off of the wings I suggest using mayonnaise instead of oil. It has oil in it and it has the glue factor of the egg in it, plus it works better. If you want to make it thicker grate a hard boiled egg into it and adjust to your own preference. I made a topping for guests to sprinkle on top of their wings. 1 cup chopped fresh cilantro or parsley, 3 minced garlic cloves, and finely grated zest of 1 Lime mixed together and sprinkled as you wish. Delish.

Johnny B Foode4 years ago

Made these on a gas grill and they turned out great. The cooking method is easy and works well. I do wish more of the sauce had stuck to the wings, though. While the lime came through well, the heat and smoke of the adobo was too subtle for a wings fan. I’ll make it thicker next time. Or I could try the oven, so there’s nowhere for the sauce to go.

Steve D.6 years ago

Jen in Astoria6 years ago

Thanks so much for this tip! Like most NYers I am grill-less but have a honking powerful gas stove with a separate broiler setting and a lower "heat/broil" drawer...

Kristan J6 years ago

Is it possible to do these on the stovetop, or in the oven?

Joan K.6 years ago

I love these grilled wing recipes Mr. Bittman created. This one and the Buffalo Wings one are fabulous. Haven’t tried any of the others, but I intend to.

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