Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, October 4, 2023

Mexican Braised Wings


It might not seem like Fall today, but it will by the weekend, and these wings are the perfect way to jump into the braising season.

Take two pounds of wings, separate the wings from the drums, dry with a paper towel, and generously dust with salt. The next step is to heat a heavy straight-sided pan or large pot over medium heat, add a couple of tablespoons of vegetable oil, and brown the wings in batches for approximately five minutes per batch. Stir occasionally so they lightly brown all over, then set aside.

Add another splash of vegetable oil to the pan followed by a finely chopped jalapeno or two canned chipotle peppers in adobo sauce. Give it a minute, then stir in a can of enchilada sauce, a half of a cup of water or chicken stock, and the wings. Bring to a boil.

Reduce the heat, cover, and simmer for approximately 35 minutes, stirring occasionally until the wings are cooked through and tender.

Using a slotted spoon, remove the wings and arrange them on a platter. Turn up the heat to medium, let the sauce reduce for a few minutes, then pour over the wings.