José Pizarro's recipe for crispy chicken wings with mojo rojo
The humble chicken wing is an often overlooked gem. For one thing, they give you what you pay for, because there's a surprising amount of meat on those bones, as long as you're willing to put in the effort to get the most out of this amazing finger-licking food. . . Here, they are first lightly cooked, to keep them tender, then they are crispy. Served with the lush and spicy red salsa (they're also brilliant with the allioli), they make great party or picnic side dishes, or serve as an entrée.
Crispy Mojo Rojo Chicken WingsMake sure your baking powder does not contain aluminum, as some people are particularly sensitive to it. If you're making them for takeout, cook them ahead of time, wrap them in foil, and eat them cold, or reheat them gently over indirect heat on a barbecue.
Prepare 10minCook 1hrServes 6
1kg chicken wings, preferably free-range½ tsp fine sea salt 1½tsp yeast chemical1 tsp corn flour½ tsp hot smoked La Vera chili pepper2 sprigs of fresh thyme, leaves torn off2 tsp olive oil
For the mojo rojo3 red peppers3 chili peppers dried1 garlic clove, peeled1 tsp sweet smoked Vera pepper½ tsp ground cumin1 tbsp sherry vinegar2-3 tbsp extra virgin olive oilBlack pepper, to taste
Heat the oven to 180C (160C fan)/350F/gas 4. Dry the chicken wings well on paper towel. In a bowl, combine the salt, baking powder, cornstarch, pimentón and thyme, add the chicken wings and toss to coat.
Arrange the wings on a rack over a baking sheet, to drain the grease, drizzle with oil, then bake for 20 minutes. Raise the oven to 210C (190C fan)/410F/Gas 6½ and bake for another 35-40 minutes, until the wings are very crispy and golden brown.
Meanwhile, blacken the peppers all over over a gas fire (or under a hot grill), then put them in a freezer bag, seal and steam for 10 minutes. Meanwhile, soak the dried peppers in boiling water.
Peel the peppers, remove and discard the stems, seeds and pith, and put the flesh in a small food processor. Remove the stems and seeds from the dried chiles, then scrape the flesh into the food processor, leaving the tough skins behind. Add the garlic, pimentón, cumin and vinegar, blend gently, then add the extra virgin olive oil and blend again. Season to taste, then scoop into a bowl (or portable container).
Serve crispy wings straight from the oven, or wrap in foil and serve hot or cold on a picnic (or gently reheat in their foil on a barbecue), with the spicy mojo rojo for dipping.
The humble chicken wing is an often overlooked gem. For one thing, they give you what you pay for, because there's a surprising amount of meat on those bones, as long as you're willing to put in the effort to get the most out of this amazing finger-licking food. . . Here, they are first lightly cooked, to keep them tender, then they are crispy. Served with the lush and spicy red salsa (they're also brilliant with the allioli), they make great party or picnic side dishes, or serve as an entrée.
Crispy Mojo Rojo Chicken WingsMake sure your baking powder does not contain aluminum, as some people are particularly sensitive to it. If you're making them for takeout, cook them ahead of time, wrap them in foil, and eat them cold, or reheat them gently over indirect heat on a barbecue.
Prepare 10minCook 1hrServes 6
1kg chicken wings, preferably free-range½ tsp fine sea salt 1½tsp yeast chemical1 tsp corn flour½ tsp hot smoked La Vera chili pepper2 sprigs of fresh thyme, leaves torn off2 tsp olive oil
For the mojo rojo3 red peppers3 chili peppers dried1 garlic clove, peeled1 tsp sweet smoked Vera pepper½ tsp ground cumin1 tbsp sherry vinegar2-3 tbsp extra virgin olive oilBlack pepper, to taste
Heat the oven to 180C (160C fan)/350F/gas 4. Dry the chicken wings well on paper towel. In a bowl, combine the salt, baking powder, cornstarch, pimentón and thyme, add the chicken wings and toss to coat.
Arrange the wings on a rack over a baking sheet, to drain the grease, drizzle with oil, then bake for 20 minutes. Raise the oven to 210C (190C fan)/410F/Gas 6½ and bake for another 35-40 minutes, until the wings are very crispy and golden brown.
Meanwhile, blacken the peppers all over over a gas fire (or under a hot grill), then put them in a freezer bag, seal and steam for 10 minutes. Meanwhile, soak the dried peppers in boiling water.
Peel the peppers, remove and discard the stems, seeds and pith, and put the flesh in a small food processor. Remove the stems and seeds from the dried chiles, then scrape the flesh into the food processor, leaving the tough skins behind. Add the garlic, pimentón, cumin and vinegar, blend gently, then add the extra virgin olive oil and blend again. Season to taste, then scoop into a bowl (or portable container).
Serve crispy wings straight from the oven, or wrap in foil and serve hot or cold on a picnic (or gently reheat in their foil on a barbecue), with the spicy mojo rojo for dipping.
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