Charcoal-Grilled Chicken Wings on Skewers

Method

1. 1

   Step 1: Blend the chilies, roasted pepper, garlic, both paprikas, oregano, vinegar, lemon juice, olive oil, salt and sugar until smooth. Pour 1/3 cup into a jar and refrigerate; this is your clean basting sauce.

2. 2

   Step 2: Toss the wings with the rest of the marinade in a zip-top bag, press out the air and refrigerate for at least 4 hours, ideally overnight.

3. 3

   Step 3: Thread the wings onto long flat skewers, two skewers per row running through the drumette and flat, so each wing lies open and flat. This keeps them from spinning when turned.

4. 4

   Step 4: Set up a charcoal grill with the coals banked to one side and let them burn until glowing with a light coat of ash. Place the skewers over the cooler side, cover and cook for 18 minutes, turning once, to render the fat gently.

5. 5

   Step 5: Move the skewers over the hot coals and grill uncovered for 8 to 12 minutes, turning every 2 minutes and brushing with the reserved sauce during the last 4 minutes, until the skin is blistered and charred at the edges.

6. 6

   Step 6: Confirm the thickest drumette reads at least 165F; wings stay juicy even up to 180F thanks to their connective tissue. Rest 5 minutes, then slide off the skewers and serve with lemon wedges.

• #grill
• #spicy
• #gluten-free
• #dairy-free