*Note: Chipotle in adobo can be found
in the Latin-American section of many supermarkets or in specialty markets.
Grilled Orange-Chipotle Chicken Wings
2 T. adobo sauce (from a can of chipotle in adobo sauce*), or more to taste
2 chipotle chili peppers (from a can of chipotle in adobo sauce*), seeded and
finely chopped, or more to taste
Zest from 1 large orange
1/3 C. freshly squeezed orange juice
1/4 C. olive oil
2 T. honey
Salt to taste
2-1/2 to 3 lbs. chicken wings
3/4 C. wood chips
In a food processor or blender, combine the adobo sauce, chipotle peppers,
orange zest and juice, oil, honey and salt to taste and process until smooth.
Using a sharp knife, cut the wing tip from each chicken wing; discard or save
for chicken stock. Each wing should now have 2 parts, a drummette and a wing,
connected by a joint. Cut through the joint to create 2 separate pieces.
Place the chicken pieces in a large bowl or resealable plastic food storage bag,
add the chipotle-orange marinade and shake or stir to coat. Cover the bowl or
close the bag and refrigerate for at least 8 hours and up to 24 hours.
Soak the wood chips in water for at least 30 minutes. Have ready 6 large squares
of aluminum foil.
When ready to cook the chicken, prepare the grill for indirect cooking. If it's
a charcoal grill, build the fire on 1 side (the chicken will go over a drip pan
on the other side of the grill). If it's a gas grill, turn on all the burners to
preheat, then turn off 1 burner just before you place the chicken over that
spot. If your grill has a thermometer, try to keep the heat between 350 and 400°
Divide the drained chips among the foil squares and wrap the chips to form a
packet. Using a knife, make several small slashes in each packet. When the grill
is ready, place 2 of the wood chip packets on the coals or over the hottest part
of the grill.
Remove the chicken wings from the marinade, shaking gently to allow any excess
to drip off. Discard the remaining marinade. Arrange the wings in a single layer
on the grill rack away from the heat, making sure there is no fire directly
below the chicken. (The chicken may need to be cooked in 2 batches.) Cover the
grill and cook, keeping an eye on the grill. It may be necessary to adjust the
heat by adding coals to the fire to maintain an even cooking temperature of 350
to 400° F. You may also need to add new wood chip packets if the old ones stop
smoking. Grill for 15 minutes. Turn the wings and grill until cooked through, 10
to 15 minutes longer. Serve warm.