Smoky Grilled Chicken Wings with Pickled Red Chillies, Dates and Mint
Guy Fieri's Middle-Eastern take on wings introduces dates and mint to the mix.
- For the brine
- 1/4 cup salt
- 1 tbsp honey
- 4 cloves garlic, peeled and smashed
- 5lb chicken wings, separated at joint, tips discarded
- For the quick pickled chillies and dates
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tbsp soy sauce
- 10 Medjool dates, pits removed and finely diced
- 4-5 spring onions, finely cut on the bias
- 1 Fresno chilli, halved lengthwise and finely sliced
- Sunflower oil, for grilling
- Salt and black pepper
- 3 tbsp smoked paprika
- 2 tbsp toasted sesame oil
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
1. Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.
2. Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy sauce. Stir well until the sugar dissolves. Add the dates, scallions and chile to the mixture. Set aside while you cook the wings.
3. Once the wings have brined, drain and set out on kitchen towels to dry well.
4. Prepare an outdoor grill with zones for direct and indirect heat. Wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
5. Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes. Move the wings to the indirect side to finish cooking, 12 to 15 minutes more. When done, remove the wings to a large bowl.
6. Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve.