Because NCAA basketball season was cancelled due to the pandemic, there is an over abundance of chicken wings. So, why not try a new twist on an old favorite! Beware, these aren’t your ordinary wing recipes, so get your tastebuds ready for a journey like none other. The spices and secret ingredients of each recipe add a little something extra to have your friends raving more about your food than the game.
Ingredients
1 can coconut milk
2 tbsp plus 2 tsp Homemade Thai Curry Paste, divided
2 ½ lbs chicken wings
1 tbsp fish sauce
Salt and pepper to taste
Directions
1. In a large bowl, whisk together coconut milk and 2 tbsp of the Thai curry paste. Remove 1/3 cup of the mixture to a small and set aside.
2. Add wings to the large bowl and toss to coat evenly. Refrigerate for at least 3 hours.
3. Preheat oven to 425F and stir fish sauce into reserved coconut mixture to make a basting sauce.
Remove wings from marinade and shake off excess (marinade will be very thick). Place skin side down on a broiling pan.
4. Brush with half of basting sauce and sprinkle with salt and pepper.
5. Bake 12 minutes, then flip wings, brush with remaining sauce and sprinkle with salt and pepper.
Bake another 12 to 15 minutes or until golden brown. Turn off oven and leave wings inside for another 20 minutes or so, to crisp.
Ingredients:
2 pounds chicken wings
2 cups fresh cilantro, finely chopped
1 cup fresh parsley, finely chopped
4 garlic cloves, minced
2 teaspoons red chili flakes
1 jalapeño, minced
1/2 cup olive oil
1/2 cup red wine vinegar
Salt to taste
Directions:
In a large bowl, mix all ingredients, except the chicken, until well combined. Separate some for serving later.
Use paper towels to dry the wings, and then add to the marinade. Cover and place in the fridge to marinate for 2-3 hours.
Heat grill to medium, and cook the wings on indirect heat. Turn the wings occasionally to cook well on all sides. Garnish with more chimichurri sauce and jalapeño.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped
1 cup raisins
2 cups canned chopped tomatoes
3 tablespoons smooth peanut butter
2 cups low-sodium chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder)
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
1/4 cup roughly chopped peanuts, for garnish
1 teaspoon sesame seeds, for garnish
1 orange, zested, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
1 avocado, peeled, pitted, and sliced, for serving
Flour tortillas, for serving
Directions
1. Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
2. Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
3. Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.
4. Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado and tortillas.
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