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: 1 teaspoon mustard powder; 1 to 2 tablespoons Thai hot sauce (such as sriracha) or Tabasco; 1 teaspoon ground ginger; 2 cloves garlic, minced; Juice of 2 small limes or lemons; 1¼ cups Sweet, Hot, and Sour BBQ Sauce; ¼ teaspoon ground black pepper; 4 pounds chicken wings, about 16 whole wings; ½ teaspoon kosher salt; ¼ teaspoon ground cinnamon; Oil for coating grill grate; ¾ cup (1½ sticks) butter; ¾ cup mango chutney, preferably mild; ¾ cup sour cream; ¾ cup mayonnaise; 1 teaspoon ground coriander; ¼ cup chopped fresh cilantro; ½ teaspoon ground cumin; 2 tablespoons minced onion; Juice of ½ lime; 1 small clove garlic, minced; ⅛ teaspoon ground cumin

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