I came across this recipe in Wednesday's New York Times. It's remarkable for it's simplicity...you roast the wings in your oven for one hour, toss them in a bowl with the sauce and serve. That's it.
The source for my chicken wings is one of my favorite stores, Costco. They sell their chicken wings under their own brand name, Kirkland. Kirkland Chicken Wings come in 10-pound bags and sell for $19.99. That's just $1.99 a pound. Kirkland wings are all natural and contain no steroids or hormones.
They come packaged with an ice glaze, which ensures that the wings don't get freezer burn while they sit in your freezer (as it is highly unlikely you are going to cook up 10 pounds of chicken wings at once). You cook the wings from frozen, so you need not bother with thawing.
This is on the Gruggen menu card for tonight's dinner. I'm serving it up with some Mexican Dirty Rice and a Caprese salad. (I had to work the Caprese salad into the menu to take advantage of the incredibly fresh and gorgeous basil blooming in Judy's garden.) This recipe serves four as dinner or more as appetizers.
3 pounds chicken wings
Kosher salt and fresh cracked pepper
1/3 cup extra virgin olive oil
2 tablespoons minced fresh garlic
2 tablespoons minced chipotle peppers in adobo (or substitute chili powder)
2 tablespoons ground cumin
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
- Preheat oven to 375º.
- Arrange chicken wings on two baking sheets (works best if you have a wire rack over the baking sheets, but it is not necessary).
- Sprinkle wings with Kosher salt and fresh cracked pepper.
- Place wings in oven and roast for one hour.
- Combine olive oil, garlic, chipotle peppers, cumin, cilantro and lime juice in a small bowl. Whisk to mix well.
- When wings are done, remove from oven and put them in a large bowl.
- Whisk sauce again and pour over wings. Toss wings thoroughly to coat with sauce.
- Divide among plates and serve.
Pairing: El Pacifico Mexican beer