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Ancho Grilled Chicken Wings

Cooking over an open fire is a passion for Charles d’Alaing, Executive Chef at the Raphael Hotel on Kansas City’s Country Club Plaza. “Cooking with fire is something that has become a part of my life since I’ve lived in Kansas City,” he says. “And even more so since I married my wife, Silvia, who is from Sao Paulo, Brazil, where cooking over an open flame is a very important and traditional part of the culinary culture there.”

Here is one of Chef Charles’ favorite recipes. “It couldn’t be a more simple, straightforward, recipe,” he says. “But the combination of the ancho peppers, the garlic, and the fire results in something special.” 

10 pounds whole chicken wings
3 dried ancho chili peppers, ground
3 fresh garlic cloves, crushed and chopped
1 tsp. fresh thyme, chopped
1 tsp. freshly ground black pepper
1½ tbsp. Kosher salt
1 cup vegetable oil

Combine and thoroughly mix all ingredients, except chicken wings, in a large mixing bowl. Add wings and toss to coat thoroughly with the ancho and garlic mixture. Refrigerate and let marinate for at least twelve hours. Grill over a medium charcoal fire (Weber kettle grills are perfect for this, of course) for twenty minutes, or until done, turning frequently. Serve with your favorite grilled veggies.

 

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