Chicken Wings with Salsa Verde

Name: Chicken Wings with Salsa Verde
Prep time: 5 h 13 min
Cook time: 5 h 13 min
Total time: 5 h 13 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoon anchovy paste; 2 teaspoons black peppercorns; 1 teaspoons capers; 2 kilograms chicken wings, cut in half at the joint; 2 teaspoons dried basil; 2 teaspoons dried rosemary; 118 milliliters fresh basil; 118 milliliters fresh parsley; 1 Tbsp chopped garlic; 4 cloves garlic, smashed; 2 teaspoons granulated garlic; 2 teaspoons ground white pepper; 177 milliliters kosher salt; 2 teaspoons kosher salt; 8 servings Kosher salt; 2 Tbsps fresh lemon juice; 79 milliliters extra-virgin olive oil; 1 Tbsp chopped onion; 1 teaspoon dried oregano; 2 teaspoons paprika; 1 teaspoons red pepper flakes; 2 Tbsps chopped roasted red peppers

You can never have too many hor d'oeuvre recipes, so give Chicken Wings with Salsa Verde a try. Watching your figure? This gluten free, dairy free, and primal recipe has 437 calories, 29g of protein, and 34g of fat per serving. This recipe serves 8. This recipe is typical of Mexican cuisine. If you have rosemary, peppercorns, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 5 hours and 13 minutes.

Instructions

Watch how to make this recipe.

Prepare the brine: In a large soup pot, bring 8 cups water to a boil.

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Soup

Water

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Pot

Add the kosher salt, peppercorns and garlic; remove from heat.

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Kosher Salt

Peppercorns

Garlic

Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag.

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Ice

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Pot

Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours.

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Water

Chicken Wings

Mix all the rub ingredients in a large resealable plastic bag.

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Dry Seasoning Rub

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Ziploc Bags

Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub.

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Water

Chicken Wings

Dry Seasoning Rub

Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.)

Preheat the broiler.

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Broiler

Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.

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Chicken Wings

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Aluminum Foil

Frying Pan

Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth.

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Olive Oil

Salsa

Salt

Cooking Oil

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Food Processor

Serve the wings with the salsa.

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Salsa

Chicken Wings

Photograph by James Baigrie

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling Rose, Sparkling Wine

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Chicken Wings. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.