AT A GLANCE
|01||Whisk buttermilk, spices, oil and lime rind in a bowl, season to taste, add wings, stir to coat and transfer to a non-reactive container. Cover and refrigerate overnight to marinate.|
|02||For roast garlic and chipotle salsa, preheat oven to 180C. Wrap garlic in foil, roast until tender (40-50 minutes), cool slightly, squeeze flesh from skin and set aside. Meanwhile, place tomatoes cut-side down on an oven tray lined with baking paper, add onion, drizzle with oil, season to taste and roast until tender (35-45 minutes). Cool, peel tomatoes, process in a food processor with remaining ingredients to a thick sauce, season to taste and set aside.|
|03||Preheat a barbecue or char-grill to medium-high. Drain wings and grill, turning occasionally, until golden and cooked through (8-10 minutes). Season to taste and serve hot with salsa and lime wedges.|
Note You'll need to begin this recipe a day ahead. Chipotle chillies in adobo are available from select delicatessens including Monterey Mexican Foods.