Achiote-Spiced Chicken Wings
| Serves | 12 |
|---|---|
| Ingredients | Chicken |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Chef Richard Radcliffe
Occidental Ridge Vineyard
West Sonoma County, Calif.
Instead of the usual Buffalo variation, introduce customers to a wing spiced with achiote. Derived from annatto seeds, the ingredient is essential to Filipino cooking—a cuisine that’s trending in foodservice operations this year. For this chicken wing recipe, the achiote is balanced with citrus and heated up with chile flakes.
Ingredients
Marinade
1 cup achiote paste
4 garlic cloves
1 tbsp. chile flakes
1⁄2 cup orange juice
30 chicken wings
Citrus sour cream
1 1⁄2 cups sour cream
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. lemon zest
1⁄4 tsp. cumin
1⁄2 tsp. pepper
1 1⁄2 tsp. salt
Steps
1. For marinade, combine paste, garlic and chile flakes in food processor and puree. Slowly add orange juice and mix well. Marinate chicken wings overnight or at least 8 hours.
2. In bowl, combine all ingredients for citrus sour cream and keep refrigerated.
3. Preheat oven to 400 F. Drain off excess marinade from wings. Roast wings 20 minutes and serve with citrus sour cream.