Menu
Share
Share this story
Close X
 
Switch to Desktop Site

Super Bowl recipes: Easy appetizers and desserts

Next Previous

12 of 29

 
Image
Haitian hot wings.
Three Many Cooks
About these ads
12 of 29

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

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

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

3. 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.

4. 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.

Click here to read the full Stir It Up! blog post

Back to Index

Next Previous

12 of 29

 

Share