These grilled and spicy chicken wings get a vinegary kick from Rice Wine Vinegar, Chili de Arbol and Shichimi Togarashi, the Japanese “seven flavor chili pepper.”
Ingredients
- 1/2 tsp chili de arbol ground/powder
- 2 lbs chicken wings tips removed, flats & drumettes seperated
- 1 tsp rice wine vinegar powder
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tbsp agave syrup or honey
- 2 scallions thinly sliced
- 2 tsp kosher salt
- black pepper
- 2 tsp baking powder
- 2 tsp cumin ground
- 1 tsp Shichimi Togarashi (Japanese pepper)
- lime wedges for serving
Servings: servings
Instructions
- Combine chili powder, vinegar, olive oil, garlic powder, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.
- Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.
- Mix baking soda, cumin, and shichimi togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions
Recipe Notes
Featured Spices:
rice wine vinegar, powdered
Recipe inspired by: bon appetit - Grilled Chicken Wings With Vinegar And Chiles
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