- Prep time:
- 10 minutes
- Cook time:
- 25 minutes
- 2½ lbs. wings
3 out of 5
A great snack to pair with Blue Cheese Dip and celery sticks.
- 2½ lbs. party wings
- 2 tablespoons achiote chili powder
- 24 chiles de arbol, stemmed
- 1 cup plus 2 tablespoons distilled vinegar
- 1 cup water
- 1 clove garlic
- 2 teaspoons onion powder
- 6 tablespoons butter
- 1 tablespoon kosher or sea salt
- 1 teaspoon cracked black pepper
In a small saucepan with the water and 1 cup of the vinegar, simmer the chiles de arbol, garlic and achiote chili powder for about 20 minutes. In a blender or with a stick blender, purée the liquid, garlic and chilis. Strain the liquid; add remaining vinegar and onion powder. Replace on stove at low heat and whisk in the butter until melted.
For the wings, there are two ways to cook them. Traditionally, they should be deep fried. (Another way is to bake them on a sheet pan.)
For frying, thaw wings and toss in salt and pepper. Place in a deep fryer or large pot with about 4 inches of vegetable or canola oil; heat to 325°F; gently place wings in oil and cook for about 10 minutes. You should probably do this in 2 or 3 batches.
Remove wings to a bowl until they are all cooked; then pour the hot sauce and toss to coat evenly. Arrange on a plate and try dipping them in the Blue Cheese Dip and serving them with celery sticks.
Techniques used in this recipe:
roastroast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire. deep-frydeep-fry: a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked.