Al Pastor Wings on the Weber Kettle | Sweet Heat, Char & a 190°F Finish

These al pastor chicken wings bring pineapple, citrus, and achiote to the Weber kettle. I start them over indirect heat at 400°F, then finish them over the coals for caramelized edges and a little char. Taco-night flavor. No tortilla required. AL PASTOR CHICKEN WINGS Serves 3–4 INGREDIENTS Wings: 2 pounds chicken wings 1 tablespoon chopped fresh cilantro, for serving Marinade: 1 cup pineapple juice 1/4 cup fresh orange juice 1/4 cup white vinegar 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 tablespoons achiote paste 1 tablespoon light brown sugar 1 tablespoon dark chili powder 1 tablespoon smoked paprika 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon dried Mexican oregano 1 teaspoon kosher salt 1/2 teaspoon ground black pepper INSTRUCTIONS 1. Make the marinade. Whisk together all marinade ingredients until the achiote paste is fully incorporated. Before adding any chicken, reserve 1 cup for basting and refrigerate it separately. 2. Marinate the wings. Combine the wings with the remaining marinade in a vacuum-seal bag. Seal and refrigerate for 2 hours. Without a vacuum sealer, marinate overnight in a covered container in the refrigerator. 3. Set up the grill. Bank the charcoal on one side of the Weber kettle to create direct and indirect cooking zones. Preheat to approximately 400°F with the lid closed. Clean and lightly oil the grate. 4. Cook over indirect heat. Remove the wings from the marinade, let the excess drip off, and discard the used marinade. Arrange the wings away from the coals and cook with the lid closed. Turn or rotate for even browning, and baste with thin layers of the clean reserved marinade. Begin checking the internal temperature after 25–30 minutes and continue cooking indirectly until the wings reach 180–185°F. 5. Finish over the coals. Move the wings directly over the charcoal for a brief char, turning frequently. Watch closely—the fruit juice and sugar can burn quickly. If they darken too fast, move them back to indirect heat. Pull the wings at 190°F, my preferred finish for tender wings. 6. Serve. Transfer to a platter, sprinkle with the chopped cilantro, and serve immediately. Who’s getting the last wing at your house? Tell me in the comments, and subscribe for more backyard cooking. Feed your people. #AlPastorWings #ChickenWings #TheSmokingMann