‘Chamoy’ Chicken Wings
By Andrew Zimmern
Chamoy is a salty/sweet/mildly spiced Mexican condiment that is superb drizzled on cut fruit like mangoes, melons or stone fruit. I started using it with grilled lamb, pork and chicken and fell in love all over again.
Watch Andrew cook this recipe:
Sticky Spicy ‘Chamoy’ Chicken Wings
- 2 pounds chicken wings
- 3 cloves garlic, passed through a rasp grater
- 4 tablespoons safflower or canola oil
- 4 tablespoons chile lime seasoning, such as Tajin
- 2 tablespoons brown sugar
- 1/2 cup apple juice
- 1/3 cup fresh squeezed lime juice (or more taste)
- 1 fresh red hot chile, chopped (ripe serrano or red jalapeno)
- 4 tablespoons raspberry preserves
- 1 cup apricot or peach preserves
- 6 dried red arbol chiles, stems removed
Prepare a grill for medium-high direct heat cooking.
Place the wings in large mixing bowl and toss with oil, garlic and chile lime seasoning. Make sure the wings are evenly coated. Reserve while you make the chamoy.
To make the chamoy, puree all the ingredients in a blender. Taste the sauce and adjust seasoning as needed, until you have that beautiful salty, sweet, sour and spicy Chamoy balance. Pour about half of it in a large mixing bowl and keep at room temperature while you grill the wings. The remaining sauce can stay refrigerated for months, I make triple batches of this that are gone before you know it.
Grill the wings over medium-high direct heat, for about 15 minutes total. Flip the wings a few times to get even charring. Remove the wings from the grill and add the wings to bowl with reserved chamoy. Toss to coat and enjoy!