Toast chiles in small dry skillet over medium-high heat; let cool slightly and lightly crush. Combine chiles, vinegar, olive oil, garlic, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.

Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.

Mix baking soda, cumin, and togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions.

2 Chile De Àrbol or ½ tsp. Red Pepper Flakes

2 pounds Chicken Wings, tips removed, flats and drumettes separated

1 tablespoon Agave Syrup (nectar) or Honey

Grilled Chicken Wings with Vinegar and Chiles

Combine and shake all the ingredients. Refrigerate the dressing for up to 3 days.

If the oil solidifies in the fridge; just leave it at room temperature for about 30 minutes before using.

1-2 tsp. minced Garlic, Ginger, Scallion or Shallot

½ cup sunflower Oil or other mild flavored oil

3 tablespoons chopped fresh herbs, such as tarragon, mint and/or parsley

1/2 teaspoon Toasted Crushed Fennel Seeds

2 teaspoons minced Pitted Kalamata Olives

Vinegar Recipes