Recipe by Zach Rhoad and Mike Hammond
Photo by Grant L. Gursky
4 lb chicken wings, cut and tips discarded
1/3 cup Key lime juice, fresh-squeezed
1/2 cup brown sugar, packed
1/4 cup olive oil
6 large garlic cloves, roughly chopped
1/4 cup oregano leaves, loosely packed
1/4 cup parsley leaves, loosely packed
1/2 Tbsp kosher salt
Pepper to taste
Place cut wings in a gallon-sized sealable plastic bag. Place remaining ingredients in a blender to combine until smooth. Pour mixture over wings and marinate for a minimum of 2 hours — overnight is best. Try to turn the bag every few hours, so the wings marinate evenly.
Prepare grill and cook over medium heat. Save the marinade and baste the wings every couple
of minutes, especially after turning. Stop marinating after 10 minutes of cooking time and discard the marinade.
Continue cooking until achieving an internal temperature of 165° and do your best to get a good char on the wings. This is where the flavor comes from!