Description
Smoky, juicy, and mildly spicy, these Hatch Chile Grilled Chicken Wings bring out the best of summer flavors in every bite.
Ingredients
Scale
- 2 pounds chicken wings
- 3 fresh Hatch chiles, roasted and peeled
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Juice of 1 lime
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat your grill to medium-high. If using charcoal, wait until the coals are ashed over.
- In a blender or food processor, blend the roasted Hatch chiles, olive oil, garlic, lime juice, cumin, paprika, salt, and pepper until smooth.
- Place chicken wings in a large bowl and coat them with the marinade. Let sit for at least 30 minutes or up to 4 hours in the fridge.
- Remove wings from marinade and let excess drip off. Arrange on a tray for grilling.
- Grill wings over direct heat for 2–3 minutes per side to get charred. Then move to indirect heat and cook for 10–15 minutes, turning occasionally, until cooked through.
- Let wings rest for 5–10 minutes after grilling. Squeeze fresh lime juice on top and garnish with chopped cilantro if desired.
- Serve hot with dipping sauce or sides of your choice.
Notes
- Marinate overnight for deeper flavor.
- Use Anaheim chiles as a substitute if Hatch chiles are unavailable.
- Add cayenne or hot sauce for more heat.
- Air fryer option: 400°F for 20 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 0g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 90mg