Baked adobo chicken wings bring a Mexican twist to a favorite finger food. Wings are baked to crispy perfection then bathed in a delicious adobo sauce made with dried peppers and spices. Grab the napkins…
There’s no need to deal with the mess of frying wings when you can get out-of-the-oven crispy skin and of course, we all love less clean-up.
These wings came about from my recent trip to Scottsdale Arizona over Easter weekend. While shopping in the supermarket, I noticed that they had a hot wing bar. I had not had wings in ages and they had about 8 different types, it was on, I must try. I took a ‘sample’ of them back to the hotel and I ‘tasted’ all of them. Since then, I’ve been craving wings that knew that I can make better myself, and I did!
I became obsessed with this sauce when I recently made slow cooker pineapple pepper carnitas tacos which is the same sauce with added pineapple juice. You should check it out, it’s ah-mazing! Soaking dried peppers in boiling water to soften them, then blending with garlic, spices and sweetened with agave is the easiest way to get a really flavorful sauce that can be adjusted according to taste. This sauce is not spicy at all, but if you want spice, you can leave the seeds in the peppers, add red pepper flakes or cayenne pepper.
When you eat wings, you do need something to dip them into, so I whipped up an avocado, cilantro crema. I don’t have an exact recipe because it was a throw everything into the blender and tweak as you go type situation, but it went something like this. 1/4 cup of sour cream, handful of cilantro, juice of 2 limes and a pinch of salt. Blend then dip. This was my choice for today, tomorrow it may be something different and you can serve with your favorite dipping sauce.
I’ve created a step-by-step video recipe, just press click the play button!
- 2 pounds chicken wings, tips removed
- 3 ounces dried guajillo peppers
- 2 garlic cloves, peeled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 1 teaspoon salt
- 3 tablespoons agave
- 1 tablespoon baking powder, seasoned with 1/2 teaspoon salt
Dry the wings with a paper towel and leave at room temperature for 1 hour.
Meanwhile, heat a cast iron or heavy skillet over medium-high heat. Add the peppers and toast them, pressing down until fragrant on all sides.
Add the peppers to a bowl and cover with boiling water. Soak for 30 minutes until soft.
Preheat oven to 400°F and set a wire rack inside of a baking sheet.
Drain the peppers removing the seeds and discarding all but 1 ½ cups of the water.
Add the peppers, garlic, cumin, oregano, salt, agave and 1 cup of the reserved liquid to a blender and blend until smooth. Add more water to make the sauce consistency you like. Taste for and adjust seasoning and sweetness if needed, set aside.
Coat chicken wings in the baking powder. Spread onto baking rack and roast for 20 minutes.
Turn the oven up to 450°F, turn the wings and roast for 20 minutes longer until crispy.
While they are still warm, add to a large bowl and toss with the adobo sauce.Serve warm with your favorite dip.