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Winged Quixote

Citrus-Chili Braised Chicken Wings Glazed with Orange and Lime

1 hour 30 minutes
Serves 4
AppetizerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take

This appetizer takes a page from central Mexican kitchens, bathing chicken wings in a bath of dried chili, fresh citrus, and warm spices until they’re fall-off-the-bone ready. You’ll master the art of braising and reducing for a sauce so sticky it practically begs for napkins.

Equipment needed
  • Dutch oven or deep sauté pan
  • blender

Ingredients

Yield
4

Instructions

  1. 01
    Pat the chicken wings dry with paper towels, then season all over with kosher salt and black pepper.
  2. 02
    Heat vegetable oil in a Dutch oven or deep sauté pan over medium-high heat. Sear the wings in batches until golden brown on both sides, about 2 to 3 minutes per side. Remove to a plate.
  3. 03
    Lower the heat to medium. Add the guajillo and ancho chiles to the same pot. Toast them, turning, for 1 to 2 minutes until fragrant and darkened, but not burnt.
  4. 04
    Add garlic cloves and onion, sautéing until the onion is soft and the garlic is golden, about 3 minutes.
  5. 05
    Zest the orange and limes directly over the pot, then add their juices. Stir in cumin, coriander, cinnamon stick, and bay leaf. Cook for 1 minute to bloom the spices.
  6. 06
    Pour in chicken broth and brown sugar. Return the wings and any accumulated juices to the pot, nestling them in the liquid.
  7. 07
    Bring to a gentle simmer, cover, and braise on low heat for 40 minutes, flipping the wings halfway through.
  8. 08
    Remove the wings to a clean plate. Discard the cinnamon stick and bay leaf. Transfer the braising liquid and solids to a blender. Blend until completely smooth and return the sauce to the pot.
  9. 09
    Return the wings to the pot. Add apple cider vinegar and stir to coat. Simmer uncovered over medium heat, turning the wings, until the sauce reduces to a glossy glaze, about 10 to 15 minutes.
  10. 10
    Transfer the glazed wings to a platter. Spoon any extra glaze over the top, then scatter with chopped cilantro. Serve with lime wedges on the side.

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