Recipes · Cooking tips · Techniques

Grilled Chicken Wings

Grilled Chicken Wings

These grilled chicken wings are marinated in mojo for a tropical flair. In this recipe, whole wings are marinated in a homemade mojo that’s full of flavor thanks to sour orange juice, smashed garlic and a variety of spices.

 

Mojo makes a great marinade for grilling. It’s just a little bit sweet, so that sour orange juice caramelizes on the chicken skin. These wings make a great appetizer; just make sure you grab a couple before they’re gone.

 

If you want to try more out-of-the-ordinary wings, these habanero chicken wings or these sweet & sticky chicken wings. Enjoy!

 

Ingredients

1 Head of Garlic, peeled and smashed

1½ cups Sour Orange Juice

2 tbsp. Olive Oil

1 tsp. Oregano, dried

¼ tsp. Cumin

1 Bay Leaf

2 tsp. Kosher Salt, divided

3½-4 lbs. Chicken Wings, about 18 whole wings (the drum, flat and tip attached)

 

Make the mojo

If you can’t find sour oranges, check out our mojo marinade recipe for a great substitution.

 

Peel the garlic. Smash the garlic cloves; place them on a cutting board and give them a good whack with the side of a large knife. Add the garlic and about ½ tsp. kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.

 

Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1½ tsp. salt, and the bay leaf to a bowl or jar. Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better. Shake or stir well before using.

 

Marinate the chicken wings

Place the chicken wings in a large, re-sealable bag and pour the mojo into the bag. Seal the bag removing most of the air. Place the bag on a pan or plate; if you can’t spare a pan, then double-bag the wings.

 

You don’t want one of those wing tips poking a hole in the bag and have mojo leak all over your fridge. Yes, it’s happened to me!

 

Let the chicken wings marinate in the refrigerator for at least 2 hours to overnight. The longer they sit in the marinade the more flavor will develop. Turn the bag over every once in a while to make sure both sides sit in the marinade.

Chicken wings marinating in a resealable bag

 

Grill the wings

Remove the chicken wings from the mojo marinade. Discard the leftover mojo. Using tongs, or a fork remove any garlic pieces from the chicken.

 

Make sure the chicken wings are garlic-free before placing them on the grill. The garlic will burn really quickly on direct heat.

Marinated Chicken Wings in a metal pan

 

Grill the mojo chicken wings on moderate-low to low heat, for 35-45 minutes, turning occasionally until they’re a beautiful golden color and completely cooked through.

 

Make sure the juices run clear when pierced with a fork or knife and the meat is no longer red or pink. The internal temperature of the largest, thickest wing needs to be at least 165°F; although, I like my chicken wings fall-off-the-bone so we take the temperature higher.

Grilled chicken wings with golden and caramelized skin piled on a sheet pan

 

Cook’s notes

Use a non-stick grill spray to reduce sticking while grilling.

 

Leave the chicken wings whole (drum, flat and wing tip attached) while grilling. They will be much easier to turn and you won’t run the risk of having one fall through the grates – which would be sad.

 

Grilled chicken wings with golden and caramelized skin piled on a sheet pan
Print Recipe
5 from 1 vote

Grilled Chicken Wings

These grilled chicken wings are marinated in mojo for a tropical flair. In this recipe, whole wings are marinated in a homemade mojo that’s full of flavor thanks to sour orange juice, smashed garlic and a variety of spices.
Prep Time30 mins
Cook Time45 mins
Marinating the wings2 hrs 30 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: American, Cuban
Keyword: chicken wings
Servings: 6
Calories: 706

Ingredients

  • 1 Head of Garlic peeled and smashed
  • cups Sour Orange Juice
  • 2 tbsp. Olive Oil
  • 1 tsp. Oregano dried
  • ¼ tsp. Cumin
  • 1 Bay Leaf
  • 2 tsp. Kosher Salt divided
  • 3½-4 lbs. Chicken Wings about 18 whole wings (the drum, flat and tip attached)

Instructions

Make the mojo

  • Peel the garlic. Smash the garlic cloves; place them on a cutting board and give them a good whack with the side of a large knife. Add the garlic and about ½ tsp. kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
  • Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1½ tsp. salt, and the bay leaf to a bowl or jar. Stir or shake to combine well.
  • Refrigerate the marinade for at least 30 minutes, a couple of hours is better. Shake or stir well before using.

Marinate the chicken wings

  • Place the chicken wings in a large, re-sealable bag and pour the mojo into the bag. Seal the bag removing most of the air. Place the bag on a pan or plate; if you can’t spare a pan, then double-bag the wings.
  • Let the chicken wings marinate in the refrigerator for at least 2 hours to overnight. Turn the bag over every once in a while to make sure both sides sit in the marinade.

Grill the wings

  • Remove the chicken wings from the mojo marinade. Discard the leftover mojo. Using tongs, or a fork remove any garlic pieces from the chicken. Make sure the chicken wings are garlic-free before placing them on the grill. The garlic will burn really quickly on direct heat.
  • Grill the mojo chicken wings on moderate-low to low heat, for 35-45 minutes, turning occasionally until they’re a beautiful golden color and completely cooked through. Make sure the juices run clear when pierced with a fork or knife and the meat is no longer red or pink. The internal temperature of the largest, thickest wing needs to be at least 165°F.

Notes

Use a non-stick grill spray to reduce sticking while grilling.
 
Leave the chicken wings whole (drum, flat and wing tip attached) while grilling. They will be much easier to turn and you won’t run the risk of having one fall through the grates

Nutrition

Calories: 706kcal | Carbohydrates: 2g | Protein: 55g | Fat: 50g | Saturated Fat: 13g | Cholesterol: 232mg | Sodium: 858mg | Potassium: 523mg | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 12.6mg | Calcium: 54mg | Iron: 3.3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

Related Posts

Baked Beef Empanadas

Baked Beef Empanadas

These beef empanadas are baked not fried and feature an easy-to-make ground beef filing. In this recipe we use premade empanada disks so they come together really quick. And with step by step instructions, you’ll be an expert in no-time. Empanadas make great appetizers, and they’re perfect for breakfast, brunch or as a mid-day snack.

Chicken and Mushrooms

Chicken and Mushrooms

If you’re due for a wonderful home-cooked meal, this is it. In this recipe, chicken breasts are pounded thin, simply seasoned with a combination of spices and cooked until golden brown. Then the mushrooms are cooked with the delicious pan juices to make a wonderful sauce.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.