2 lb chicken wings
1 tbsp vegetable oil
1 tsp kosher salt
1½ tsp freshly ground black pepper
2 tbsp whole dried Pequin peppers
2 tbsp shallots, chopped
2 cups SUNSET® Angel Sweet® tomatoes, chopped
2 tbsp honey
¼ cup cilantro, chopped
½ tsp lime zest
Freshly ground black pepper
Reserved drippings from cooking chicken wings
1Preheat oven to 425° F.
2Break down each wing into 2 pieces by splitting at the joint using a chef’s knife. Remove and discard wing tips. In a medium bowl, toss wings in olive oil, salt, and pepper, then place on a baking sheet lined with parchment paper.
3Bake for 45–60 minutes, or until wings are fully cooked and browned, flipping once halfway through. Set aside.
4In a hot dry wok over medium heat, toss Pequin peppers carefully —ensure the whole dried chili stays intact; this step creates the essence of the chili and adds a smokiness to the wok. Add shallots and cook for 1 minute, then add tomatoes and toss until heated through.
5Toss in wings, then add honey and chicken juices, tossing even more to evenly coat. Add cilantro and lime zest, then season with salt and pepper to taste. Toss and serve on a platter with fresh lime wedges to garnish.
Chef’s note: Don’t eat the chilis unless you like a challenge. They are there for flavor only.
For more delicious, healthy, & easy-to-prepare recipes visit www.sunsetgrown.com.