Chile-Grilled Chicken Wings with Cilantro-Chutney Dip

Name: Chile-Grilled Chicken Wings with Cilantro-Chutney Dip
Prep time: 20 min
Total time: 2 h 36 min
Yield: Makes 8 servings
Cuisine: American
Ingredients: Juice of 2 small limes or lemons; Juice of 2 small limes or lemons; 2 cloves garlic, minced; 1¼ cups Sweet, Hot, and Sour BBQ Sauce; 1 teaspoon ground coriander; 1 teaspoon ground ginger; ¼ teaspoon ground cinnamon; ½ teaspoon ground cumin; 1 to 2 tablespoons Thai hot sauce (such as sriracha) or Tabasco; 1 to 2 tablespoons Thai hot sauce (such as sriracha) or Tabasco; 1 teaspoon mustard powder; 1 to 2 tablespoons Thai hot sauce (such as sriracha) or Tabasco; ¾ cup (1½ sticks) butter; Oil for coating grill grate; ¾ cup mayonnaise; ¾ cup sour cream; ¼ teaspoon ground black pepper; ½ teaspoon kosher salt; 4 pounds chicken wings, about 16 whole wings; 4 pounds chicken wings, about 16 whole wings; 1 small clove garlic, minced; ⅛ teaspoon ground cumin; ¾ cup mango chutney, preferably mild; ¼ cup chopped fresh cilantro; 2 tablespoons minced onion; Juice of ½ lime

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

In 1964, buffalo wings got their start in Buffalo, New York, when Teressa Bellissimo deep-fried some leftover chicken wings and served them with melted butter and hot sauce. From there, hot wings have traveled the world over, picking up every flavor imaginable. Here’s a Southeast Asian rendition. The wing sauce is made with Thai hot sauce, lime juice, mustard, ginger, coriander, cumin, and cinnamon. The dipping sauce gets flavor from mango chutney and cilantro. The basic idea is the same, h

Ingredients

Americas
United States
Buffalo
Main course
New York
Spicy

Ingredients

Method