Wok Tossed Hot Wings
2lbs chicken wings
1 Tbsp vegetable oil
1 tsp kosher salt
1 ½ tsp freshly ground black pepper
2 Tbsp whole dried Pequin peppers
2 Tbsp shallots, chopped
2 C SUNSET® Angel Sweet tomatoes, chopped
2 Tbsp honey
Reserved drippings from cooking chicken wings
¼ C cilantro, chopped
½ tbsp lime zest
Freshly ground black pepper
Preheat oven to 425 F.
Break down each wing into 2 pieces by splitting at the joint using a chef’s knife. Remove and discard wing tips. In a medium bowl, toss wings in olive oil, salt and pepper, then place on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until wings are fully cooked and browned, flipping once halfway through. Set aside.
In a hot dry wok over medium heat, toss pequin peppers carefully – ensure the whole dried chili stays intact; this step creates the essence of the chili and adds a smokiness to the wok. Add shallots and cook for 1 minute, then add tomatoes and toss until heated through. Toss in wings, then add honey and chicken juices, tossing even more to evenly coat. Add cilantro and lime zest, then season with salt pepper to taste. Toss and serve on a platter with fresh lime wedges to garnish
Don’t eat the chilies unless you like a challenge. There are there for flavour only.