Autumn Spiced Chicken Wings
Category
Poultry
Game Day
Holiday Season
Thanksgiving
Grill
Servings
6
Prep Time
36 hours
Cook Time
25 minutes
In this recipe, classic grilled chicken wings meet our autumn-inspired marinade, giving you the perfect dish for your next Fall barbecue. These wings come out juicy and flavorful, and are inspired by the popular South Asian tea, Masala Chai, with notes of cinnamon, cloves, and ginger. Before you start: Start making this recipe the day before you plan to grill & serve. You’ll want the wings to marinade for a minimum of 24 hours — trust us, it's worth it!
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 2 dozen chicken wing sections
- 32 oz. Chai tea concentrate
- 2 tbsp garlic, chopped
- 2 bay leaves
- 3 tsp chili flakes
- 1/2 cup maple syrup
- 1/2 cup apple cider vinegar
- 2 tbsp ginger, chopped
- 1/2 cinnamon stick or 1/4 tsp ground cinnamon
- Oil
- 2 tbsp butter, softened
Special Tools
Directions
- Combine chai, garlic, bay leaves, chili flakes, maple syrup, vinegar, ginger, and cinnamon in a large bowl to make your autumn-spiced marinade.
- Add wings to a large Ziploc bag and generously cover with marinade.
- Remove all air from the bag, seal, and allow to marinate for 24-36 hours.
- Preheat your grill or smoker to 300°F.
- Remove wings from marinade and allow to air dry for 10-15 minutes in the fridge, or pat dry with a paper towel.
- Season wings with Pit Boss GSP rub, or garlic, salt, and pepper and lightly coat with oil of choice.
- Grill the wings, rotating every 3-4 minutes to ensure even cooking.
- Remove wings when they reach an internal temperature of 165°F, toss with softened butter, and serve immediately. Enjoy!