Chipotle Chicken Wings with Lime Crema Dipping Sauce
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Makes
6 to 8 servings 1x
Time
45 to 55 minutes
UnitsScale
Ingredients
3pounds chicken wings
3/4cup Mexican crema, yogurt, or sour cream
1/4cup fresh lime juice
1/4cup chopped fresh cilantro
Salt and pepper
1/3cup chipotle hot sauce
4 tablespoons (1/2 stick) butter, melted
1 tablespoon distilled white vinegar
Instructions
Start the coals or heat a gas grill for hot indirect cooking. Make sure the grates are clean. If using charcoal, put a drip pan under the indirect side of the grill; for gas, empty and clean the fat trap.
With a chef ’s knife, cut the wings at each joint into 3 sections; save the wing tips for stock if you like.
Whisk the crema, lime juice, and cilantro together in a small serving bowl with some salt; taste and adjust the seasoning. (You can make the sauce ahead, cover it, and refrigerate for up to a day.)
Put the wings on the indirect side of the grill as close to the fire as possible without any danger of fat dripping onto the flames, or the pilot lights of the unlit burners on a gas grill. Close the lid and cook until most of the fat has been rendered from the skin and the wings are cooked through, 25 to 35 minutes. After 10 to 15 minutes, turn the pieces over and rotate 180 degrees for even browning.
While the wings cook, whisk the chipotle sauce, butter, vinegar, and salt and pepper to taste in a large bowl. When the wings are cooked, add them to the sauce and toss to coat evenly. Put the wings on the grill directly over the fire and cook, turning once, until they’re browned and the sauce caramelizes,
2 to 5 minutes per side, depending on how hot the fire is. If you are cooking with a gas grill, turn the heat down to medium or low as needed to keep the sauce from burning. Transfer to a platter and serve with the crema dipping sauce.