Grilled Chipotle Wings
These chipotle-spiced chicken wings can be marinated the night before, so all you have to do on game day is throw them on the grill. The wings are sweet and spicy, the chipotle chiles offset with the sweetness and tang of orange juice. Cumin, garlic, onion and a touch of cayenne round it all out.
Serve the wings as is or alongside a creamy ranch dipping sauce made better with crumbled blue cheese. Like the wings, you can prepare the sauce the night before.
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In the bowl of a food processor or blender, combine the garlic, onion, chipotle peppers and sauce, cayenne pepper, cumin, oregano, salt and oil. Pulse a few times to chop the garlic and break up the peppers. With the processor running, slowly drizzle in the orange juice to form a marinade.
Divide the wings between two gallon-sized sealable freezer bags and evenly pour the marinade over each. Squeeze out any excess air, place the bags in a large baking dish or bowl (in the event of any leaks) and refrigerate the chicken at least 4 hours, up to overnight.
Heat a grill or grill pan over medium heat until hot. Remove the wings, shaking off any excess marinade. Lightly grease the grill rack and grill the wings until the flesh is firm and opaque and the outside is well-colored on each side, 6 to 8 minutes. Remove and cool slightly before cutting the wings at the joints. Serve immediately.
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