Many folks here in the South kick off the new year with a traditional meal of ham, greens and black-eyed peas…ham for health, greens for wealth and black-eyed peas for luck. Now I’m a Southern boy through and through and I do love ham and black-eyed peas (greens, not so much) but I get enough of those throughout the year and for New Year’s Day, I want something a little different. This year I found myself jonesin’ for some wings grilled on the Egg.
But what kind of wings? Since we were already breaking tradition I decided to avoid the usual buffalo-styles. I did a bit of searching around and found some interesting possibilities but for some reason the idea of something southwestern or Mexican-ish was lurking in the back of my head and I finally figured out that ‘fajita’ was the taste I was looking for.
A bit more searching took me to a marinade recipe on Food.com that seemed to be a good starting place. To be honest I really didn’t change anything other than tripling the recipe and giving it all a good whirl in a blender (OK, it’s a Magic Bullet…don’t be haters) to mix everything well. The wings went in a Zip-Lock with about 2/3s of the marinade and sat overnight in the fridge to allow the marinade to do its thing. The rest of the marinade was reserved to baste the wings while they cooked.
I cooked the wings at 400 degrees over indirect heat (used the plate setter, legs up) for about an hour. I gave the wings a turn about half way through and basted ‘em a couple of times with the reserved marinade.
So how did they turn out? Well, does this tell you anything?
HAPPY NEW YEAR Y’ALL!
Get Out! 
I like the way you think. Wings are a food group onto themselves and I’m always looking for a new recipe. Fajita wings? Yes, I think I will, thank you very much.
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Give ’em a shot. The only complaint I had was that they turned out even less crispy than grilled wings usually do. But, as you can see from the last pic, it didn’t slow us down much.
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I’ve found that to be true with wings that sit in a marinade. Not necessarily a bad thing, you just have to expect it. I’ve got a few recipes that turn out that way like piri-piri, spicy ranch and chipotle. Nature of the marinade.
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Sounds like we’re on the same page.
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Oh…and a Happy New Year’s to you, Sir!
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