Mango Chipotle Wings on your Brinkmann Grill

Friday, April 30, 2010 @ 01:04 PM

1 1/2 cups mango, peeled, pitted and chopped

3/4 cup fresh cilantro ( not chopped, stems and all)

2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce

2 tablespoons unseasoned rice wine vinegar

4 cloves garlic, peeled

2 tablespoons fresh lemon juice

1 tablespoon canola oil, plus extra for grill

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

2 pounds chicken wings


Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat your Brinkmann grill or cast iron grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20  minutes. Transfer to a serving platter and serve with the reserved mango sauce.

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