Oh baby. That's about all we can say about the little bird parts we had for this week's munchie night. I have to admit I get hard pressed to come up with new ideas for cooking chicken wings because heaven forbid I cook the "same old same old". Like most people, we have our favorite wings including but not limited to the Lemon variety, or Margarita Wings or of course the old standby Buffalo style, but these may have kicked the latter to the curb. Honest!
Marinated in a mixture of pureed chipotles and mayonnaise for at least an hour, then dredged in a crumbs including panko, cornmeal and cayenne pepper, and baked, these little beauties come up crispy, crunchie and moist with a just touch of attitude. We had ours along with some iddy biddy Corn and Basil cakes. Fabulous, simply fabulous!
Oh, a word of warning. These beauties are not suitable to serve at a cocktail party because they're darn messy to eat AND you'll be finding panko crumbs all over the place. They would be perfect for the upcoming holiday weekend though for around the barbie while you're waiting for the burgers to cook because the birds will love doing the crumb clean up for you. By the way, happy Victoria Day holiday to my Canadian family and friends. Here's hoping you all have a warm, sunny and safe first long weekend of summer!
Oven Fried Chipotle Chili Chicken Wings (inspired by Gourmet Magazine)
2.5 pounds chicken wings, separated at the joint and wing tips discarded
3 whole canned chipotle chilies in adobo sauce
3/4 cup mayonnaise
2 cups panko crumbs
1/2 cup cornmeal
1/2 teaspoon cayenne pepper
1/2 teaspoon seasoning salt
Coarse ground black pepper
Wash and dry chicken wings well. Combine chipotles and mayonnaise in blender and pulse until smooth. Arrange chicken wings in a glass 9 x 13 baking dish and coat on all sides with mayonnaise mixture. Cover with plastic wrap and chill for at least an hour, or overnight.
Preheat oven to 425. Combine panko crumbs, cornmeal, cayenne, salt and pepper and coat each piece of chicken with mixture, patting lightly so it adheres. Arrange pieces, leaving about a half inch between them on lightly oiled baking sheets. Bake for 40 to 45 minutes or until cooked through and golden brown on the outside.
A year ago - Risotto with Pancetta, Artichokes and Roasted Red Peppers
Your chicken sounds wonderful. It is spicy enough for my husband to enjoy and it certainly looks beautiful. I hope you have a great day. Blessings...Mary
Posted by: Mary | 05/21/2011 at 07:26 AM