If you happened to miss the exciting news, Chicano Eats has been nominated for “Best New Voice” in the 2017 Saveur Food Blog Awards! If you’d like to show your support, you can head here to cast your vote for me! You can vote daily, as many times as you’d like. It is such an honor to be nominated alongside 5 other really talented creators. I can’t thank you enough because without you, I wouldn’t have been nominated.
Se los agradezco.
The idea for these wings randomly popped in my head as I was leaving work a few days ago. I was having a day where all I wanted at the moment was a platter of really crispy wings, and I thought to myself…what if I made a sauce/glaze with mezcal? Mezcal already pairs really well with citrus, so why not give it a go? I got in the kitchen and winged the sauce and it actually worked really well. The mezcal I used was really smoky, or as my mom would say, hediondo and it actually came through very nicely with the rest of the flavors. These make for a really good appetizer/party dish, or if you’re like me, a light snack and if you need any ideas on what else to accompany these with, try Billy’s Rosé watermelon slushies!
Have a good weekend, and as always stay chingonx.
- For the Wings:
- 2 lbs. party wings
- olive oil
- For the Glaze:
- ¼ cup orange juice
- ¼ cup honey
- 3 tablespoons lime juice
- 2½ tablespoons mezcal
- 1 tablespoon crushed red pepper flakes
- 1½ teaspoons salt
- Preheat your oven to 400 degrees.
- In a large bowl, toss together the chicken wings, and a little bit of oil and season with salt, and pepper. Disperse the wings evenly on a baking sheet lined with parchment paper. Bake your wings for 50-55 minutes until crispy and golden brown.
- In a small saucepan, mix the orange juice, honey, lime juice, mezcal, red pepper flakes and salt. Cook on medium-high heat for 8-10 minutes, whisking constantly until everything comes together and thickens.
- Toss the wings in the glaze, making sure they are all fully coated and garnish with green onion.