Haitian Hot Wings
 
 
by:
Serves: Makes 2 to 2½ dozen wings
Ingredients
  • 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
Instructions
  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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/haitian-hot-wings/