Haitian Hot Wings

Haitian Hot Wings
Serves: Makes 2 to 2½ dozen wings
  • 2 large shallots, peeled
  • ½ medium onion, peeled
  • 2 hot chili peppers such as serrano or jalapeno, stemmed and deseeded
  • 1½ teaspoons chopped fresh thyme leaves (or ½ teaspoon dried)
  • ⅓ cup juice from 2 lemons
  • ⅔ cup juice from 2 oranges
  • Salt and ground black pepper
  • 3 pounds split chicken wings
  • 3 tablespoons olive oil
  1. Process shallots, onions, chiles, thyme, lemon and orange juices, 1 tablespoon salt, and several grinds of pepper in a food processor until pureed.
  2. Put wings into a large zipper-lock bag; add marinade and refrigerate for at least 4 hours or overnight.
  3. Bring wings, marinade,  and 2 cups of water to boil in a soup kettle over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until  liquid has nearly evaporated, about 45 minutes.
  4. Heat a oil in a large skillet over medium-high heat. When wisps of smoke start to rise from the pan, add as many chicken wings as will fit in a single layer (depending on skillet size you may need to cook in 2 batches); sauté, turning only once, until  crisp and golden brown, 4 to 5 minutes total. Serve.

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  1. says

    Wow, a positive post about my beloved country. I can get used to this. The world has treated Haiti like a messy divorce; only talk about the bad but never the good. Thanks for this. Next time don’t forget to try the papaya juice. You will love it.

  2. Chuck says

    Made these this afternoon and they came out horrible. Broiled chicken that after frying turn into a big greasy mess. Sorry, but I won’t be doing this recipe again.

  3. Handful says

    I can’t wait to try these! My computer crashed and after much searching I found this recipe again so I made a hard copy this time. Perhaps the boiling first, then frying will give me the result I want without deep frying.
    @ Chuck – not sure what happened, why did you broil? And make sure that the oil is smokin hot before use.

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