Garlic and Lime Chicken Wings with Chipotle Mayonnaise
Published by Harvard Common Press
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
Total Timea day or more
Recipe Courseappetizer, hors d'oeuvre
Taste and Texturegarlicky, meaty, savory, spiced
- 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
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.
2007 Beth Hensperger and Julie Kaufmann