Garlic and Lime Chicken Wings with Chipotle Mayonnaise

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Cookbook

Not Your Mother's Slow Cooker: Recipes for Entertaining

Published by Harvard Common Press

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This image courtesy of Joseph DeLeo

This is adapted from a recipe from one of our favorite cooking magazines, Cooking Pleasures. It is a different type of marinade for wings, as it contains no sugar or honey. The chipotle mayonnaise for dipping is really tasty, so don’t skip it.

Serves4 as a main dish, 10 as an appetizer

Cooking Methodslow cooking

CostInexpensive

Total Timea day or more

Occasiongame day

Recipe Courseappetizer, hors d'oeuvre

Equipmentcrock pot

Taste and Texturegarlicky, meaty, savory, spiced

Ingredients

4 pounds chicken wings, cut at joints, with bony wing tips reserved for stock or discarded, or 3 pounds chicken drumettes
2 teaspoons cumin seeds
2/3 cup freshly squeezed lime juice (from 5 to 6 limes)
1/3 cup olive oil
Grated zest of 2 limes
6 cloves garlic, finely minced
2 teaspoons crumbled dried marjoram or Mexican oregano
1½ teaspoons salt
1 cup mayonnaise
½ cup sour cream
2 to 3 canned chipotle chiles in adobo sauce, to your taste, finely chopped, plus 1 tablespoon of the sauce
1 tablespoon Dijon mustard

Instructions

COOKER: Medium or large round or oval
SETTING AND COOK TIME: HIGH for 3 to 4 hours
Rinse the wings and pat dry.
To make the marinade, place the cumin seeds in a small skillet and toast over medium heat until golden and fragrant, shaking the pan to assure even toasting. Remove from the skillet and crush in a mortar with a pestle. Combine the crushed cumin seeds with the remaining marinade ingredients in a large shallow bowl and whisk to combine. Add the wings, in a single layer if possible, so they sit in the marinade. Cover and refrigerate for about 4 hours.
Coat the inside of the crock with nonstick cooking spray. Heat a large, heavy skillet over medium-high heat. Lift the chicken out of the marinade, reserving the marinade, and brown it nicely in the hot skillet, 3 to 5 minutes per side, in batches if necessary. As the wings brown, transfer them to the slow cooker. Pour over the reserved marinade. Cover and cook on HIGH for 3 to 4 hours. If possible, stir gently halfway through cooking with a wooden spoon, bringing the wings on the top to the bottom to coat with sauce.
To make the chipotle mayonnaise, combine all the ingredients in a small bowl and whisk until smooth, or pulse a few times in a food processor for a smoother sauce; cover and refrigerate until ready to serve.
Serve the wings hot or warm, with the chipotle mayonnaise for dipping.