El Ranch-O's Wings of Fire
Source of Recipe
the web
List of Ingredients
1/2 C. olive oil
1 C. Fuego Spice Mix (see below)
5 lbs. chicken drumettes
1 1/2 C. Blazin' BBQ Sauce (see below)
6 sprigs cilantro
2 1/2 C. El Ranch-O Dressing (see below)Recipe
To make the wings: Mix the oil and spice mix in a large mixing bowl. Add
the chicken wings and toss until each piece is fully coated. Preheat the
oven to 350°F. Place the wings in a large baking pan and bake for 30
minutes, or until an instant-read thermometer inserted in the meat reads
165° or higher. Cool the wings, then cover and refrigerate until ready
to finish preparing and serve.
To grill the wings: Prepare the coals in a charcoal grill or preheat a
gas grill. When the coals are hot, grill the wings until heated through,
turning continually as they cook, about four minutes. Transfer the
grilled wings to a large mixing bowl, add the BBQ sauce, and toss until
the wings are completely coated. Transfer the wings to a serving
platter. Garnish with the cilantro and serve with the dressing for
dipping.
Blazin' BBQ Sauce:
2 T. olive oil
1/2 C. chopped yellow onion
2 T. minced garlic
1 t. ground cumin
1 T. dark chile powder
1/3 C. malt vinegar
1 C. ketchup
3/4 C. firmly packed dark brown sugar
1/4 C. dark soy sauce
2 T. Worcestershire sauce
2 T. chipotle puree (use canned chipotles in adobo sauce, pureed in
blender)
To make the sauce: Heat the oil in a saucepan over medium heat. Add the
onion, garlic, cumin and chile powder, and saute until the onions are
soft. Add the malt vinegar and deglaze, stirring and scraping the bottom
of the saucepan to loosen all the brown bits adhered to the pan. Add the
rest of the ingredients and simmer until slightly thickened. Transfer to
a blender or food processor, and blend until smooth. Place in an
airtight container and refrigerate until ready to use or for up to three
days.
Makes 2 cups
El Ranch-O Dressing:
1 C. buttermilk
1 T. freshly squeezed lime juice
1 T. minced cilantro
1 t. minced fresh oregano
1 T. finely diced yellow onion
2 t. minced garlic
1/2 t. salt
2 t. black pepper
1 1/2 C. cold mayonnaise
Combine the buttermilk, lime juice, cilantro, oregano, onion, garlic,
salt and pepper, whisking until combined. Add the mayonnaise and whisk
until smooth. Cover and refrigerate for hour to develop flavors. The
dressing will keep for up to one week in an airtight container.
Makes 2 1/2 cups
Fuego Spice Mix:
1/4 C. paprika
2 t. cayenne
2 T. salt
2 t. ground white pepper
2 T. black pepper
2 T. granulated garlic
2 T. chile powder
2 T. oregano
Combine all ingredients, mixing well. Store in an air-tight container,
out of direct light, for up to six months.
Makes 1 cup
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