Salt & Honey Guajillo Wings
Course: lunch, snack, dinner8
servingsRecipe from Olivia Colt, Salt & Honey Catering + Events
Ingredients
5-pound bag of House of Raeford party wings (or your favorite brand)
- Marinade
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons olive oil
- Guajillo Salsa (Yield: 1 1/2 cups)
8 dried guajillo chiles
2 tablespoons olive oil
1 medium garlic clove, peeled
2 tablespoons yellow onion, chopped
1 ¼ teaspoons salt
2 1/2 cups water
- Guajillo Sauce
1/2 cup unsalted butter
6 tablespoons Tabasco sauce
1 cup guajillo salsa
1 teaspoon salt
Pinch of black pepper
Directions
- Marinade
- Combine all ingredients in a mixing bowl, whisk together and set aside.
- Place wings in a large bowl and cover with the marinade. Refrigerate for at least 3 hours and up to a day, so the marinade sticks to the wings. This will make your wings very flavorful.
- Guajillo Salsa
- In a pan, very lightly sauté the chiles with the olive oil, being careful they don’t burn. Add the garlic and onions and sauté lightly, about 2 minutes. Add the salt and water, bring to a boil and simmer for 5 minutes or until the chiles soften. Puree the mixture in a blender and set aside.
- Guajillo Sauce
- Preheat oven to 375 degrees.
- Roast the wings for 45 minutes or until they reach an internal temperature of 165 degrees.
- In a saucepan, combine the butter, Tabasco sauce, guajillo salsa, salt and pepper and cook over low heat until the butter is melted and the sauce is mixed in.
- Place the roasted wings in a mixing bowl and pour the sauce over them. Toss a couple of times to allow the sauce to coat the wings.