Red Devil Wings
Prep Time: 4 - 24 hours
Cook Time: 12 - 18 minutes
- 4 pounds chicken wings
- 2 habanero chilies, seeds and membrane removed and finely chopped
- 4 cloves garlic. pressed or minced
- 1-in. fresh ginger, peeled and finely chopped
- 2 tbsp. fresh marjoram leaves
- 1/4 cup hot paprika
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/4 to 1/2 tsp. cayenne pepper
- 1 cup fresh lemon juice
- 1/4 cup olive oil
Put wings in a large zip-top bag. Add the chilies, garlic, ginger, marjoram, and spices to a food processor. With the motor running add just enough lemon juice to form a paste. Scrape down the sides of the bowl and then again, with the motor running, slowly add the remaining lemon juice and the oil. Once combined, measure out ½ cup marinade and reserve covered in the refrigerator for later. Scrape remaining marinade into the bag with the wings, squeeze out the excess air and seal the bag. Massage around until everything is combined and coated. Marinate in the refrigerator for at least 4 hours or as long as overnight.
Remove wings from marinade and shake off any excess; discard the marinade. Allow wings to come to room temperature for about 30 minutes to take the chill off.
Set up your grill for direct cooking over medium-high heat. Make sure your grates are cleaned and oiled before you start cooking. Grill for 12 to 18 minutes or until cooked though, basting with reserved marinade and turning occasionally.
Remove wings from the grill and brush with remaining marinade, if there is any left. Serve hot or at room temperature.
Recipe from Bull Outdoor Products.