Sunday, April 18, 2010

Hot Wings Mexicana! Ole!

Alright, no picture for this one, but let me just tell you, this was an absolute improvised meal this evening.  Marinated and grilled chicken wings drenched in the combined flavor of lime, tequila, cilantro, and salsa verde.  You will LOVE these wings if you love hot wings, and my wings are healthier, made from fresh, flavorful, organic ingredients.  You may never feel the same about traditional hot wings once you try these, spicy, tart, finger licking good wings.  

The Players
2 pounds of organic, free range, vegetarian fed, hormone free Chicken Wings.  The juice of 4 Limes.  5 cloves of fresh Garlic. 1 bunch of fresh Cilantro (about 1 cup chopped coarsely, stems discarded).  4 tbsps of Olive Oil.  1/2 cup of Tequila.  1 16 oz container of fresh Salsa Verde (from the refrigerator deli section of your local grocer... I like to get it from a latino foods store such as Vallarta if possible.) 1/3 cup organic, raw Honey.  1 tbsp. spicy Mexican Hot Sauce (such as Cholula, Pico Pica, etc... NO TABASCO!)

Wash wings well, and allow to drain on paper towels.

Add lime juice, garlic, cilantro, olive oil, tequila and salsa verde together in a food processor and process til well blended and the cilantro is finely minced and incorporated.

Place the wings in a container and pour the marinade over them.  
Cover and refrigerate for at least an hour.  

Grill wings over medium to low heat, basting occasionally with the retained marinade, until skins are nice and brown and crispy, and the meat begins to pull away from the end of the bone on the drummettes.

Remove wings to a platter or shallow ad wide serving bowl.  

In a medium sauce pan, bring remaining marinade to a boil over medium heat. 

Add honey, vinegar, and hot sauce, simmer over low heat for 5 minutes longer. 

Pour this sauce over the wings and serve!!

If you find these to be too spicy, you can serve these with a cooling dip made from equal parts ranch dressing mixed to equal parts sour cream.


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