Spicy Latin Chicken Wings

• 3 pounds jumbo chicken wings
• Salt and freshly cracked pepper
• 1/3 cup extra virgin olive oil
• 2 tablespoons minced fresh garlic
• 1 to 2 tablespoons minced chipotle peppers in adobo (or substitute chili powder)
• 2 tablespoons ground cumin
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes (about 1/4 cup)

1. 1. Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover, and heat for 15 minutes, then turn burners to medium-low.)
2. 2. Cut the wings into 3 sections, saving the tips for stock. Sprinkle the 2 larger sections generously with salt and pepper.
3. 3. Put the wing sections on the grill directly over the coals and cook, flipping occasionally, until cooked through, about 10 to 12 minutes. (To check for doneness, cut into one of the wing sections at the joint; there should be no pink.)
4. 4. When the wings come off the grill, put them into a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

jumbo chicken, salt, extra virgin olive oil, fresh garlic, peppers, ground cumin, ubc

Taken from www.epicurious.com/recipes/member/views/spicy-latin-chicken-wings-52962621 (may not work)