Spicy Tangy Chicken Wings

By jeknudson

Ingredients

• 24 chicken wings (3 lbs), tips removed
• 1/2 cup distilled white vinegar
• 1/2 cup orange juice
• Zest of 2 oranges
• 3/4 cup honey
• 8 garlic cloves
• 2 tbsp coriander seeds, toasted
• 2 tbsp cumin seeds, toasted
• 1 tbsp dried oregano
• 1 tbsp crushed red pepper flakes
• 1/4 cup cilantro leaves
• 2 tbsp salt
• 1/4 cup thinly sliced scallions, white and green parts

Preparation

Step 1

Score wings 3 times on each side. In a blender, combine vinegar, orange juice, zest, honey, garlic, coriander seeds, cumin seeds, oregano, pepper flakes, cilantro and salt and puree at high speed for 30 seconds. Reserve 1/4 cup for basting wings during cooking; cover and refrigerate. Place wings in large freezer bags, pour remaining marinade over, toss, close bags and refrigerate overnight.

Transport to game in a cooler. Prepare a medium fire in a grill and oil grate. Drain wings. Place wings on hot grate and grill 7 to 8 minutes per side, basting frequently with reserved marinade. To test for doneness, pry open one of the scores with a knife blade. There should be no blood on bone, and wings should be brown and caramelized. To serve, sprinkle with scallions and arrange on a platter.
(Can also deep fry 375* or bake in oven at 250°F for 2 - 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender.) Remove from sauce and serve immediately or keep warm in a Crock-Pot.