INGREDIENTS:
Kiwi-Herb Chichimurri:
- 2 Zespri SunGold kiwis, skin removed, small diced
- ½ cup parsley, chopped
- 2 tbsp fresh oregano, chopped
- 1 serrano or fresno pepper, roasted, seeded and minced
- 2 garlic cloves, minced
- 1 tbsp shallot, minced
- 2 tsp red wine vinegar
- zest + juice of 1 lemon
- salt and fresh pepper to taste
Wing Marinade:
- 3 lbs chicken wings, separated
- 2 Zespri SunGold kiwis, skin on, roughly chopped
- 3 tbsp kosher salt
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 3 garlic cloves
- 1 tbsp black peppercorns
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 ½ cups water
METHOD:
Kiwi-Herb Chichimurri:
- Combine all ingredients in bowl and stir well.
- Adjust seasoning to taste. Spoon over hot wings or serve as a dipping sauce.
Wing Marinade:
- Combine marinade ingredients in a blender; blend until mostly smooth
- Pour over wings in a zip-top bag or container. Marinate for at least 4 hours, preferably overnight
- Remove wings from marinade and pat dry.
- P To cook, smoke wings at 225 - 250° F for 1.5 hours until lightly golden and cooked through.
- Finish wings on a hot grill for crisp skin and char marks just before serving.
- Toss with Kiwi-Herb Chimichurri immediately before plating.
