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20 tasty and easy game day appetizer recipes

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Haitian hot wings.

Three Many Cooks

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Haitian hot wings

By Maggy Keet, Three Many Cooks
Makes 2 to 2-1/2 dozen wings

2 large shallots, peeled

1/2 medium onion, peeled

2 hot chili peppers such as serrano or jalapeno, stemmed and deseeded

1-1/2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried)

1/3 cup juice from 2 lemons

2/3 cup juice from 2 oranges

Salt and ground black pepper

3 pounds split chicken wings

3 tablespoons olive oil

Process shallots, onions, chiles, thyme, lemon and orange juices, 1 tablespoon salt, and several grinds of pepper in a food processor until pureed.

Put wings into a large zipper-lock bag; add marinade and refrigerate for at least 4 hours or overnight.

Bring wings, marinade, and 2 cups of water to boil in a soup kettle over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until liquid has nearly evaporated, about 45 minutes.

Heat a oil in a large skillet over medium-high heat. When wisps of smoke start to rise from the pan, add as many chicken wings as will fit in a single layer (depending on skillet size you may need to cook in 2 batches); sauté, turning only once, until crisp and golden brown, 4 to 5 minutes total. Serve.

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