Wings with Piquín
I’m sharing the recipe for delicious spicy chicken wings seasoned with dried piquín chili, easy and tasty, perfect for a gathering or watching your favorite TV show.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 kilo chicken wings
- piquín chiles, to taste
- 1 teaspoon coarse salt
- 1 tablespoon vegetable oil
Preparation
10 mins
30 mins
Low
- Rinse the wings, trim the tips, and cut them in half. Sprinkle a little salt over them (not too much since coarse salt will be added later) and mix well.
- Pour the wings into a large skillet or wok with hot oil and start cooking them, making sure to stir them frequently.
- Meanwhile, in a molcajete or mortar, grind the piquín chili (I used 1/4 cup, but it can be more depending on how spicy you want them) with the coarse salt.
- Once the chili is crushed, add a quarter cup of water to make a sauce.
- Once the wings are cooked and starting to brown, pour the piquín chili sauce over them; if there’s a lot of chili left in the molcajete, add a little more water to rinse it out.
- Stir the wings to ensure they are well coated with the sauce and continue cooking until the water evaporates and they are nicely browned.
- Remove from heat and place on a large plate to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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