Chicken Wings with Chipotle Sauce
List of Ingredients
2 lb. chicken wings
2 bay leaves
2 garlic cloves, peeled
1 small onion, peeled
6 black pepercorns
salt to taste
FOR THE SAUCE
1 cup sour cream
1 cup mayonnaise
2 canned chipotles en adobe, pureed in a blender or food processor
1 garlic clove, finely minced
1/4 cuo chopped scallion (white part only) or onion
1 T chopped fresh cilantro leaves
Recipe
With a small sharp knife, cut each chicken wing into 3 joints.
Discard the wing tips or save for soup stock. Place the larger wing
joints in a deep sauce pan or small dutch oven. Cover with cold
water. Add the bay leaves, garlic, onion. peppercorns, and salt.
Bring to a boil, reduce heat to medium-low, and simmer partially
covered until cooked through, 15 to 20 minutes. Do not overcook.
Allow to cool in broth. Drain, remove the skin, and pat dry with
paper towels. (I kept them in the fridge overnight at this point and
let them come to room temp the day of the cook-in.)
Prepare the sauce by combining all the ingredients in a medium size
bowl. Serve the wings warm or cold as a finger food appetizer, either
covered with or accompanied by the chipotle sauce.
YEILD: 8 servings as an appetizer; About 2 cups sauce
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