Woo hoo, it’s officially grilling season! Okay, well we might also be those people who grill outside when it’s less than 50 degrees. Ohio, am I right?
In partnership with our friends at Mazola® Corn Oil, we created this amazing and super easy chicken wing marinade that we know you’ll love. My favorite fact about this great cooking oil is that “A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.”
Be sure to head all the way down the post to grab the recipe for these honey adobo chicken wings.
Only 4 ingredients in this marinade.
Don’t you love a simple marinade recipe? Yeah, me too. This one only has FOUR ingredients!
Chipotle peppers in adobo.
Fresh garlic.
Mazola Corn Oil.
Honey.
If you’ve never used chipotle peppers in adobo, they are magic. They are so flavorful that this honey adobo marinade only needs minimal ingredients!
Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.
Be aware that they are a tad bit spicy but the honey balances them out quite nicely. However, if you have a wimpier palate, use a little bit less of the peppers.
How to marinade these honey adobo wings.
First, let’s just admire how beautiful this honey adobo marinade is! Those colors are just gorgeous. Plus, the chicken wings taste even better than they look.
Combine the four ingredients (see above) in a small food processor.
Pulse until combined.
*Using gloves* cover the chicken wings in the marinade in a large bowl. Completely mix and cover each wing.
Cover bowl and place in a fridge for at least 2 hours.
We love adding the corn oil to this marinade because it’s neutral and has a high smoking point. But, it’s also has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
The best way to grill chicken wings.
We are team charcoal in this family! Sorry gas grill folks, but we love a good charcoal grill.
I already mentioned this but I love using Mazola Corn Oil for grilling because it has a smoking point of 450 degrees meaning you can heat your charcoal grill pretty high without worrying about heavy smoke from the oil.
Make sure you always use heat safe tongs too when you are turning your wings so you get that beautiful little char that we all love.
These honey adobo marinated chicken weeks are so finger licking delicious. The smoky flavor from the peppers and the sweetness from the honey make a truly amazing flavor.
I couldn’t stop eating them. I usually stop after 5-6 wings but I ate about 10 and only stopped because we ran out!
More recipes with Corn Oil.
We always have a bottle or two of corn oil in our pantry. Once you snag a bottle, you can whip up these recipes too.
Easy Breakfast Sandwiches. These healthy breakfast sandwiches are a family favorite. The roasted red pepper is so good!
Turkey Burgers. Okay these turkey burgers are topped with a jalapeño slaw and sriracha “mayo” and they are absolutely delicious.
Chimichurri Marinated Chicken. This spruced up chicken recipe will quickly be a family favorite. It’s fresh and super yummy.
Honey Adobo Chicken Wings
These chicken wings are marinated in a honey adobo sauce that is spicy, smoky and addictive! We used Mazola Corn Oil to make these grilled chicken wings a little more heart healthy.
We Recommend. The key to getting the sauce to stick to your wings is the flour, Sidoti says. Before you toss your chicken in sauce, coat them with enough flour or dry mixture (aka a seasonings mixture or dry rub).
You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.
Made with pure honey, aged red cayenne peppers and just a hint of vermont maple. It's the perfect wing sauce for checking off all your flavor cravings at once.
If you're looking to up the flavor when you're cooking on the grill, dry rubs and marinades have you covered. Dry rubs create a light crust around the meat, locking in juiciness, while marinades use an acidic base to tenderize the meat as it soaks.
As a rule of thumb, you can marinate chicken anywhere from 15 minutes to 12 hours for bone-in chicken or 2 hours for boneless. Past 12 hours, you risk the ingredients of the marinade (such as sugar, acid, and salt) breaking down the muscle fibers in the meat, causing it to go overly soft or mushy.
Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.
USDA recommends against washing your raw poultry to help minimize the spread of bacteria; however, if you do wash your raw chicken wings, please remember to fully clean and sanitize surfaces that may have come in contact with raw juices, like your sink, countertop, cutting board and utensils.
Do You Need to Wash Chicken Before Marinating? No, you shouldn't wash chicken. Washing raw chicken doesn't clean it, but it can actually spread germs in your kitchen. Raw chicken can have bacteria on its surface, including salmonella, which can transfer into your sink, on your dishes or even onto nearby food.
Butter adds a velvety smooth richness. It also balances the flavors of the other ingredients. White vinegar lends welcome acidity and a pleasant tanginess. Worcestershire sauce deepens the flavor, cayenne pepper turns up the heat, and garlic powder adds a powerful bite.
Unlike the sticky honey consistency that's expected, Wingstop's Hot Honey is a craveable dry rub, delivering sweet flavors with a bold kick of cayenne pepper and ancho chili. The flavor can be hand sauced-and-tossed on cooked to order chicken sandwiches, classic wings, boneless wings or tenders.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside. In a large saucepan or deep fryer, heat the oil to about 375°F.
Drizzle a light layer of olive oil onto the chicken if you want the rub to stick better. Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken.
Use a mixture of yogurt, lemon juice, garlic, ginger, spices, and herbs for a delicious marinade. Brining: Brining chicken in a saltwater solution before cooking helps to tenderize the meat and infuse it with flavor. Add aromatics like garlic, herbs, and citrus to the brine for extra flavor.
Lightly drizzle olive oil over the chicken to act as a binder, sprinkle your seasoning on top, then gently press it in and let your chicken dry-marinate for about 45 minutes.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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