Spicy Chili Chicken Wings

Spicy Chili Chicken Wings

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:
Grills
  • 3 to 3 1/2 pounds chicken wings (about 15 to 18 wings)
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 4 large cloves garlic, peeled and minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon peeled and grated ginger
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon hot chili powder or cayenne pepper
  • 1/2 teaspoon cinnamon

Directions

Marinate: 2 to 4 hours
  1. Rinse the chicken wings under cold running water and pat dry with paper towels. Cut off the wing tips at the joints and discard the tips. (Or wrap and freeze tips to use later to add flavor to canned or homemade soups and stocks.)
  2. Combine all the remaining ingredients in a large, resealable plastic bag or mixing bowl, blending them well.
  3. Add the chicken wings; toss well to coat the wings in the oil-spice mixture. Seal the bag, pressing out any air, or cover the bowl; refrigerate for 2 to 4 hours.
  4. Place the wings on the grill. Grill for 25 to 30 minutes or until done, turning with tongs every 10 minutes to prevent burning and to ensure even cooking. To test for doneness, cut into the thickest part of the wing, the meat should be white, with no trace of pink and the juices should run clear.
-Visit www.foodsafety.gov for more information.


Serves: 4 main dishes or 8 to 10 appetizers

 

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top