Servings: 4

½ cup orange juice ½ cup orange juice
1½ teaspoon grated lime zest 1½ teaspoon grated lime zest
2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
1 teaspoon peeled grated ginger root 1 teaspoon peeled grated ginger root
½ teaspoon ground cumin ½ teaspoon ground cumin
½ teaspoon oregano leaves ½ teaspoon oregano leaves
6 cloves garlic 6 cloves garlic
2 pounds chicken wings, tips removed 2 pounds chicken wings, tips removed

Combine all ingredients except chicken in the bowl of a food processor or blender, process until blended. Place wings in a large, resealable plastic bag. Add marinade; toss to coat. Refrigerate at least 8 hours or overnight, turning occasionally.
Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Remove wings from marinade; discard remaining marinade. Place wings on grill. Grill covered 16 to 20 minutes or until tender and no longer pink (170°F), turning once or twice.