We love wings with a frosty mug of beer. Start these a day ahead so they have a real tangy lime and chile flavor.
1⁄2 cup fresh cilantro leaves
1⁄4 cup vegetable oil
2 tablespoons honey
1 to 2 jalapeño peppers, trimmed and sliced
2 teaspoons tomato paste
4 cloves garlic, chopped
3 pounds chicken wings, rinsed and patted dry
Salt and freshly ground
Avocado Dip (recipe at right)
For marinade, finely grate the zest and squeeze the juice from limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight.
Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 to 5 minutes per side or until chicken is crispy on the outside and cooked through. Serve with Avocado Dip.
Peel and pit 1 avocado; cut into chunks. Place avocado in a medium bowl; mash. Fold in 3 tablespoons chopped fresh cilantro leaves; 1 1⁄2 teaspoons lime juice; 1 clove garlic, minced; 1⁄4 teaspoon salt; and freshly ground black pepper to taste.
Servings: 6 to 8
from Recipes from the Road
Last week I asked 20 questions, and now I’ve got some answers for you!
Don’t forget to watch my new show tomorrow night at 9PM ET on the Cooking Channel!
Explore the Deen Bros Interactive Map for cool places, recipes, pictures, and more!
All content © 2010 Deen Bros Enterprises