This lusciously herbaceous-orange marinade comes from the Mexican state of Sinaloa by way of Chicago’s Rick Bayless.

  • 4 lbs. chicken wings, tips removed and reserved for stock, cut into individual sections
  • 1 c. coarsely chopped white onion (NOT super-sweet)
  • 8 cloves garlic, peeled
  • 1 1/2 c. orange juice
  • 1 tsp EACH dried thyme, marjoram and oregano, or use all oregano
  • 6 bay leaves, crumbled
  • 1 T. kosher or sea salt
  • 1 tsp. freshly ground black pepper

Place the chicken in a large resealable plastic bag. Purée the remaining ingredients in a blender or food processor and pour over the wings. Squeeze the air out of the bag, seal and refrigerate at least overnight and up to three days.

About 1 1/2 hours before grilling, remove the wings from the refrigerator to come to room temperature. Thirty minutes before, put them in a colander or on a rack to let excess marinade drip off.

Grill the wings over a medium hot charcoal or gas fire until done, about 30 minutes or more, depending on the fire’s heat.

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