A recipe for slow-cooked sweet and savory smoked chicken legsRead More
CHIPOTLE CHILLI AND LIME CHICKEN WINGS by COOKING UP THE PANTRY
These wings are very, very popular in our house, possibly because the boys are allowed to eat them with their fingers but even the fussiest, non-spicy food eater, loves them!
I remove the tips from the wings; I get great satisfaction from chopping them with my cleaver! Also, they look a little neater!
If you don’t have smoked salt just use regular and these wings happily cook on the barbecue too.
1.8-2kg chicken wings
3-chipotle chili in adobe sauce, sauce included
1 lime, zest and juice
2 cloves garlic
1 teaspoon smoked salt flakes
1-tablespoon brown sugar
Combine all of the ingredients and allow to marinade for 12-24 hours.
Preheat the oven to 200 degrees Centigrade.
Line a large baking tray with baking parchment.
Lay the wings on the tray; you may need two trays, as you don’t want to over crowd them.
Bake in the oven for 25mins, remove and baste with the juices and the leftover marinade.
Return to the oven, baste regularly for a further 20-25 mins.
Remove from the oven and brush the wings again with the pan juices before serving.
I use whole wheat bread and then cover each slice with my homemade pesto. Over that I place a slice of Mozzarella on each side. Then I add grilled shredded chicken and spinach in the middle.Read More