Spring is finally here, bringing longer days, warmer evenings, and the perfect excuse to fire up the grill. After months of winter comfort foods, it’s time to lighten things up with fresh, bold flavors that capture the essence of the season. And what better way to celebrate spring than with a batch of smoky, slightly spicy, and perfectly caramelized ancho glazed wings?

These wings strike the perfect balance of heat, sweetness, and smokiness, making them an instant crowd-pleaser at backyard gatherings, family cookouts, or even a simple weeknight dinner on the patio. The star of the glaze? Ancho chili, a dried version of the poblano pepper, known for its mild heat and deep, smoky richness. When blended with honey, citrus, and a hint of garlic, it creates a sticky, flavorful coating that turns ordinary grilled wings into something unforgettable.

While wings can be baked or fried, grilling them over an open flame adds a layer of charred, smoky goodness that enhances the ancho glaze. Plus, grilling keeps things lighter than deep frying, making these wings a perfect addition to a springtime menu that doesn’t feel too heavy. To get the best results, start with a simple seasoning of salt, pepper, and a touch of smoked paprika before placing the wings on the grill. This helps build a flavorful base before brushing on the glaze. Once the wings are almost cooked through, baste them generously with the ancho glaze, allowing the heat to caramelize the sauce into a sticky, finger-licking coating.

Ancho glazed wings are bold in flavor, so pairing them with bright, fresh sides creates a well-rounded springtime meal. A crisp cucumber and radish salad with a citrus vinaigrette can help balance the smoky heat, while grilled corn with lime butter complements the subtle sweetness of the glaze. Mango-jicama slaw adds a refreshing crunch, while charred poblano mac and cheese brings a creamy, smoky contrast. For a heartier side, chili-lime sweet potato fries or cilantro-lime rice pair beautifully with the depth of the ancho glaze. And don’t forget a cooling dip – cilantro-lime crema, avocado ranch, or a classic buttermilk ranch will take these wings to the next level. For drinks, a spicy margarita, a citrusy wheat beer, or a refreshing mint lemonade makes an excellent companion to the smoky richness of the wings.

Whether you’re hosting a backyard gathering or simply enjoying a meal outdoors with family, these ancho glazed wings are sure to be a hit. They’re smoky, sticky, slightly sweet, and just spicy enough to keep things interesting – everything you want in a great grilled dish. So dust off the grill, embrace the flavors of the season, and enjoy one of spring’s best simple pleasures – perfectly charred, flavor-packed wings under the warm sunshine.

Ancho Wing Glaze

– 1/8 cup ancho powder
– 1 guajillo chile (no seeds)
– 1 cup brown sugar
– 1 cup honey
– ½ cup white vinegar
– 2 garlic cloves
– Orange juice (fresh squeezed from half an orange)
– 1 small bay leaf
– 2 teaspoons Dijon mustard
– 1 Roma tomato
– Half a medium-sized jalapeño
– ¼ yellow onion, chopped
– 1 canned chipotle pepper, chopped with juice from the can
– 1 tablespoon salt

Put all ingredients in a pot and cook on medium heat until everything is soft and thickened, about 30 minutes.

Special thanks to Nunzio Scordo, co-owner of Franko’s Italian Steakhouse (27 S. Main St.) and Eli’s Tavern and Smokehouse (20 S. Main St.), in Downtown Franklinton, for the delicious ancho wing glaze recipe. Visit frankositalian.com and elisfranklinton.com.