Labor Day Grilled Guava Chile Wings

Serves 4 · 25 min prep · 35 min cook

Ingredients

• 3 lb chicken wings, split flats and drumettes
• 1/2 cup guava paste
• 1/4 cup fresh lime juice
• 2 chipotle chile in adobo, minced
• 1 tbsp adobo sauce from can
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp neutral oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 3 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Pat the chicken wings very dry with paper towels and place them in a large bowl. Season evenly with the salt and black pepper, tossing so every piece is coated.
2. 2In a small saucepan over medium heat, melt the guava paste with the lime juice, stirring until smooth and pourable, about 3 to 4 minutes. Remove from heat.
3. 3Stir the minced chipotle, adobo sauce, garlic, soy sauce, brown sugar, and oil into the warm guava mixture until a glossy glaze forms. Let cool 5 minutes.
4. 4Pour half the glaze over the wings and toss thoroughly to coat. Reserve the remaining glaze for basting and finishing. Marinate at room temperature 20 minutes or refrigerate up to 2 hours.
5. 5Preheat a gas or charcoal grill to medium heat, about 375°F, and oil the grates well. Set up a cooler zone for indirect cooking if flare-ups occur.
6. 6Arrange the wings in a single layer over direct heat. Grill 8 to 10 minutes, turning every 2 to 3 minutes, until the skin begins to blister and lightly char.
7. 7Move wings to indirect heat or lower the flame slightly. Brush generously with reserved glaze and continue cooking, turning and basting every few minutes, until the internal temperature reaches 175°F and the glaze is sticky and caramelized, 15 to 20 minutes more.
8. 8Transfer wings to a platter and rest 5 minutes so juices settle. Toss once more with any remaining warm glaze if desired.
9. 9Scatter scallions and cilantro over the top. Serve hot with extra lime wedges on the side for a bright finish.