Another great start to a weekend and I hope all are doing fine especially my friends along the Gulf Coast from nasty Issac (one that decided to make a loop and come back through on Thursday morn). Wishing everyone a blessed Friday and best of luck to your favorite college (and pro) football team.
Today’s recipe is really simple. It’s a Chipotle sauce to go with fajita seasoned chicken wings. Actually, you’ll see two types of wings. The Tex-Mex fajita one and the other one is the favorite ol’ standby soaked in Frank’s hot buffalo sauce. And to go with the wings, I also have an Onion-Pepper-Mustard jam for polish sausage sammies. That and homemade fries (onion rings too) are about all I think are needed for a football fare afternoon.
Here’s a quick run-down . . . Enjoy!
First, start with marinating your wings in a brine that will set up a correct surface to mass ratio which will keep the wings from drying out and pump in moisture while also adding a bit of flavor. To achieve this, a marinade must contain three essential ingredients.
Acid, salt and water. Everything else is for flavoring. I keep it simple
since the wings roast in seasoning and later combine with a sauce. This step is the same for drumsticks as well as whole chickens. The amount of ingredients varies with the amount of chicken being marinating. Also, the bigger the pieces, the longer the marinating time.
For these wings (about 30 sections), I used 2 cups water, 1/3 cup Kosher salt, 1/2 cup cider vinegar and 2 tablespoons sugar. Stir all together until the granules dissolve and pour over the wings. I use a sealable bag positioned in a bowl. Refrigerate for an hour or two.
While the wings are marinating, make your Chipotle wing sauce. You can use canned chipotles in adobo sauce if you cannot find a good bottled chipotle hot sauce. This is one we got in a Mexican market (in Tennessee of all places) while visiting my sister and family.
In a bowl, mix 1/2 cup mayo, 1/4 cup sour cream and about 1 to 1 1/2 tablespoons of a good chipotle hot sauce, depending on how hot. Whisk together and refrigerate until needed.
Next, remove from the marinade draining well and place on a pan sprayed with cooking oil. Actually, I would prefer to use a rack to keep the wings lifted from the juices, making them roast better, but I forgot.
Season as desired. I lightly salted 1/2 of of the wings and the other half I sprinkled with fajita seasoning, Badia brand I believe.
Place in a preheated 425 degree F. oven and cook until the wings become nice and brown turning over half-way. I cooked mine for about 25 minutes on each side but if using a rack, the time should be less.
Remove from the oven and place the fajita seasoned wings on a platter. Place the plain wings in a bowl and douse with your favorite wing sauce like Franks Hot Buffalo wing sauce. I don’t think you can beat the original flavor.
Now, while these were cooking, I used the tips from the wings and boiled them down with a couple cups of water, a little seasoning salt to make a quick chicken broth. Or you can use any chicken broth. Strain out the wing tips and reduce the broth down to about 1/4-cup. Dice about half an onion along with half a green bell pepper and add to the broth. Simmer until the liquid is cooked out. The veggies should be nice and mushy, if not, add more water and continue cooking down. Add about 1 1/2 tablespoons of a good grain mustard. I used this brand I got from Central Grocery in NOLA a few weeks ago.
Now, for the sammies, take a good quality polish sausage and cut into good 1-inch length pieces. Cut each of these pieces in half almost to the edge of the outer casing. Pan fry, grill or roast in the oven until nice and brown.
Spread the onion-mustard jam between rolls and add the sausage for a fine tasting treat.
Serve the chipotle wing sauce with the fajita seasoned wings for an unbelievable good time taste.
And, as stated, buffalo hot wings are an all time favorite…