Mary Anne here. Cilantro, Jalapenos, garlic, and freshly squeezed lime juice give these chicken wings a south-of-the-border flavor and they’re a popular addition to any buffet or cocktail party. Serve with Frank’s Red Hot Cayenne Pepper Sauce on the side. Oh, and they’re born to be accompanied by a frozen Margarita.
Tapas-Style Chicken Wings
Note: These can be made up to 3 days before, including tossing them into the dressing. To reheat, bring the wings back to room temperature. Place on a cookie sheet in a preheated 425 degree oven for about 10 minutes or until hot. Garnish with fresh cilantro and lime quarters.
4 lbs. chicken wing, separated as described in Wing Tips – $4.79
the juice of 2 limes (about ½ cup) – $0.99
salt and pepper – stock
Tabasco sauce to taste – stock
3 Tablespoons fresh cilantro, chopped – $0.99
2 Jalapeno peppers, seeded and minced – $.19
4 cloves of garlic, minced – stock
1 Tablespoon honey – stock
3 Tablespoons olive oil – stock
Grand Total Assuming Well-Stocked Pantry: $6.96
Total Per Serving: $1.16
1. Preheat the broiler. Move the top rack of the oven 6 to 8 inches away from the broiler flames. Line a large cookie sheet with foil and spray lightly with Pam or similar product.
2. Arrange the chicken pieces on the prepared cookie sheet. Sprinkle with salt and pepper and squeeze some of the lime juice over the parts.
3. Broil for 10 minutes. Using tongs, turn the pieces over and broil the second side 10 minutes. Continue turning and broiling in 5-minute increments, draining off the fat as you go, until the wings are golden and crispy: 45 minutes to an hour, total cooking time.
4. Meanwhile, as the wings are cooking, combine the cilantro, garlic, Jalapenos, remaining lime juice, Tabasco (10 hits for medium-spicy), and olive oil, mixing well.
5. When the wings are done, toss into the bowl with the “dressing” and serve at once.