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Hatch Chile Lime Wings

I love wings so much, it just seemed natural to see if I could somehow incorporate Hatch Chilies into them. Looked around the internet for awhile, but I couldn't for the life of me find a recipe that included Hatch and wings. Found a few that used green chilies, but not Hatch. So I took one and used it as a base to come up with my own recipe.

First thing was to roast the chilies and peppers at 500F on the Mini to get them all charred up.

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The chilies and peppers were then skinned, deveined and deseeded and tossed in a food processor along with the rest of the ingredients for a marinade. Wings got marinated for about 3 hours. Then I removed the wings from the marinade and brought it to a boil for ten minutes so I could use it as a baste while the wings cooked. The Egg was set up for a raised direct cook at 400F.

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I grilled the wings for about 30 minutes, basting them every 5 minutes. And of course, when I have wings, I usually have tots. I thought of you guys as I cooked them, @Dyal_SC and @Eggcelsior and @henapple in particular.

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All I can say is WOW!

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Those were some good wings, easily landing in my top 5. Not too spicy, just a bit of a burn on the lips, but the fresh squuezed limes really made it unique. Gonna have to make these again. I just hope that if I use Anaheim peppers once Hatch Chile season is over that they will be just as good. Oh...and sorry about the tease post on Friday. Some people should just not drink and get on the forum...

Ingredients

  • 5 Hatch Chilies (I suppose you could use Anaheim if Hatch isn’t available), roasted, skinned, de-veined and de-seeded
  • 2 jalapenos, roasted, de-veined and de-seeded
  • 3/4 cup of freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 Tbsp soy sauce
  • 4 cloves of garlic
  • 2 Tbsp paprika
  • 1 Tbsp McCormick’s Grill Mates Lemon Pepper with Herbs
  • 1 Tbsp sugar
  • 1Tbsp salt
  • 1/8 tsp cayenne pepper
  • 2.5 lbs chicken wings

Toss everything in a food processor, but the wings, then let marinate. I went 3 hours as that was all the time I had, longer would probably be bettter and hotter. Remove wings, reserve marinade. Bring marinade to a boil, reduce and let simmer for 10 minutes. Grill wings 400F raised direct for about 30 minutes, basting and turning every 5. Serve with TATER TOTS. ;)

 

 

 

 

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • Chris_WangChris_Wang Posts: 1,253
    Awesome

    Ball Ground, GA

    ATL Sports Homer

     

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  • Griffin said:

    Toss everything in a food processor, but the wings, then let marinate. I went 3 hours as that was all the time I had, longer would probably be bettter and hotter. Remove wings, reserve marinade. Bring marinade to a boil, reduce and let simmer for 10 minutes. Grill wings 400F raised direct for about 30 minutes, basting and turning every 5. Serve with TATER TOTS. 

     

     

     


    #:-S
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • WolfpackWolfpack Posts: 1,315
    Looks really good- nice work
    Greensboro, NC
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  • henapplehenapple Posts: 13,966
    You are the wing king... I didn't get to cook my wings yesterday but already picked up a bag of tots Friday.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GriffinGriffin Posts: 6,768
    @henapple you are a smart man, gotta have tots with wings!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SmokeyPittSmokeyPitt Posts: 6,019
    Those look and sound great @Griffin.  I have to be honest, I have never had a Hatch chille.  I googled around a bit and I think I could only order them online...so those wangs would run me about $50 to make ;).  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • MickeyMickey Posts: 16,146
    Outstanding looking wings. Now ready for more wings
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Village IdiotVillage Idiot Posts: 6,951
    Those look GREAT, Grif !!!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • GriffinGriffin Posts: 6,768
    Those look and sound great @Griffin.  I have to be honest, I have never had a Hatch chille.  I googled around a bit and I think I could only order them online...so those wangs would run me about $50 to make ;).  

    Try Anaheim. I can't make any promises on how close they will be, but Anaheims were originally grown from seeds from hatch chilies. Some say the soil and climate make all the difference, but I have no basis for comparison.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • I will most definitely be trying that!!
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  • calikingcaliking Posts: 6,735
    These sound good. Bookmarked!

    My HEB only has the mild Hatch chiles. Tried a couple the other day in a roasted tomatillo salsa that turned out pretty good. The jalapenos from the garden are quite hot, so they made up for the heat.

    I forgot to send some good will your way  - congrats on your numbers and beating the diabetes thing. Saw your other thread last week but never got around to posting.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GriffinGriffin Posts: 6,768
    Thanks @caliking.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • henapplehenapple Posts: 13,966
    My HEB only has the mild Hatch chiles

    For those not from Texas it's called H E B.... Not heb or heeb... And they'll let you know it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TUTTLE871TUTTLE871 Posts: 1,316
    That's funny I was thinking about a Lime Hatch Chili Marinade last night and mentioned it to the wife that we are having wings sometime this week.
    And you beat me to the punch. Now all I have to do is copy your recipe.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • AviatorAviator Posts: 1,519
    Bookmarked. Anything with chillies is my fav.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • bccomstockbccomstock Posts: 332
    Bookmarked as well.  I need to pick up some more chilis to retry the salsa recipe and try this one.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • TMayTMay Posts: 87

    Wings look real good...

      Tots are great with wings, have you ever tried the Ore Ida Crowns?  They are made from the same stuff as tots, but they are thinner and rounder. About the size of a 50 cent piece, they are my favorite.

    Rowlett, Texas
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  • CPARKTXCPARKTX Posts: 976
    Wings look great, I love the way you crisped them up...just how I like 'em.
    LBGE & SBGE.  Central Texas.  
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  • LoggerLogger Posts: 234
    @Griffin
    Wow.. because of you peeps here, I recognized at my grocery the Hatch Chilis.  I made a salsa out of 2 mild and 1 hot that was awesome!  Grilled them and took the skin off first and that made some killer salsa.  Flavor is out of this world for such a simple recipe.
    Going to take some to work tomorrow and let some folks try.

    BTW...great news on your A1C....so proud of your effort.  Be aware of the older you get...well, you know.  Enjoy your adventures now!

    OKC area  XL - Medium
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  • BotchBotch Posts: 3,037
    edited August 2013
    Griffin said: 
    Try Anaheim. I can't make any promises on how close they will be, but Anaheims were originally grown from seeds from hatch chilies. Some say the soil and climate make all the difference, but I have no basis for comparison.
     
     
    Soil and climate DO make a difference; I lived in Albuquerque for five years, and within six months this german/norwegian white boy was eating green chile three meals a day.  Every year the chiles were a slightly different flavor, and sometimes a major different heat; all depended on the weather patterns (just like wine grapes).  I'm guessing you'll see no more variation between Hatch and anaheims than you would between hatches of different years.  
    I still had a half-bushel of Hatch in my freezer this month, so I didn't buy any more this year; don't consume it quite like I did 20 years ago.   
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • BotchBotch Posts: 3,037
    When you make a post on this forum using someone else's quote to begin, the formatting gets ALL screwed up!  Especially if you use the "italics" button, as I do often.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • BotchBotch Posts: 3,037
    Oh yeah.  Grif, please tell us you gave a couple wings (sans bones) to your pooch!  Those eyes are saying either "Just one more, please?!?" or "You ate them ALL?!?!?", but I can't tell which...
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Dyal_SCDyal_SC Posts: 2,245
    Boy howdy! Those look killer! =P~
    2014 Co-Wing King
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