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.
- 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
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.
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
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