Baked Chile Garlic Sesame Chicken Wings
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Ingredients
2.5lbs chicken wings
3 large guajillo dried chilies
2 large California dried chilies
3-4 fresh red bird eye chilies whole steam removed
10 cloves of garlic crushed
2 tsp. dark toasted sesame oil
1 tbsp. organic ketchup
1 tbsp. soy sauce
½ tbsp. raw honey
1 tsp. garlic powder
½ tsp. turmeric powder
2 tbsp. finely minced cilantro stem
1 tsp. toasted sesame seeds
3 tbsp. baking powder
½ cup of all-purpose flour
2 tbsp. grape seed oil
2 tbsp. extra virgin olive oil
Baking sheet
Parchment paper
Salt and black pepper to taste
Instructions
Preheat the oven to 400F.
If you have whole chicken wings, cut to separate the drum and flap portion of the chicken wings. Discard the wing tip. (TIP: Save the wing tips for the next time you make chicken stock)
Combine the baking powder and all purpose flour together in a large bowl.
Add the 2 tbsp. grape seed oil (or any neutral oil) to the chicken wings and season them with salt and black pepper.
Drenched the chicken pieces with the baking powder and flour mixture. I drench one piece at a time to ensure the flour/baking powder mixture get into all the nooks and crannies.
Let the wings sit on a clean surface for 15-20 minutes, to help the flour/baking powder adhere to the wings and not flake off while baking.
Space out the wings on a parchment lined cookie sheet.
Place in a 400F oven for 30 minutes on one side, flip over after and cook an additional 30mins. Allow the wings to cool on cookie sheet for 3-5 minutes before saucing.
Sauce Directions
Cut and deseed the guajillo and California dried chilies.
In a medium covered sauce pan boil the cut up and deseeded dried chilies and the whole red birds eye chilies along with the crushed garlic cloves. Once it reaches a boil, turn off the heat and leave covered till the chilies and garlic are cool to the touch.
Strain the water from the mixture and puree to a fine paste with a hand held emulsifier or a small food processor.
To the chili garlic paste add the toasted sesame oil, soy sauce, ketchup, turmeric, garlic powder and raw honey. Combine to form the sauce, taste for sufficient seasoning.
To make the cilantro oil. Add the 2 tbsp. of minced cilantro stems with the 2 tbsp. of extra virgin olive oil and puree to a fine paste. Season with salt to taste.
Add the sauce to the wings, top with cilantro oil and toasted sesame seeds.
Serve hot and enjoy!
From tikkaa.com