Chicken Wings With Guajillo Anchovy Sauce Recipes

CHICKEN WINGS WITH GUAJILLO ANCHOVY SAUCE

Steps:

• In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. Add 2 quarts of water and mix well. Add the garlic, cilantro stems and chicken wings. Mix, cover, and refrigerate for 7 to 14 hours.
• Remove wings from marinade, rinse and transfer to a sheet pan with a rack. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes.
• Cut stem and cap off the guajillo and ancho chiles and remove the seeds; if the chiles are very brittle, warm them briefly in a skillet to soften. Sauté in a dry skillet until the skins change color and begin to smoke heavily, 2 to 3 minutes. Transfer to a container and cover with hot water. Soak until softened, 30 to 45 minutes.
• Drain chiles and place in a food processor. Add garlic, shallot, soy sauce, fish sauce, black pepper, lemons, smoked paprika, white anchovies, chamomile, lemon juice and salt. Purée until smooth.
• Heat oven to 400 degrees. Brush wings with butter or ghee and roast until the internal temperature reaches 160 degrees, about 20 minutes. (Alternatively, the wings could be smoked with your choice of wood at 225 degrees for 2 1/2 hours.)
• Baste wings again with butter or ghee, increase oven temperature to 450 and continue to roast until the skins are brown and crispy, 10 to 15 minutes more. (Alternatively, the wings may be deep-fried at 350 degrees until golden brown and crisp, 8 to 10 minutes.) Allow wings to rest at room temperature for 10 minutes.
• To serve, slather wings with a generous amount of guajillo sauce and top with fresh lemon zest or brined lemon peel and a generous sprinkling of cilantro.

CHICKEN WINGS WITH GUAJILLO SAUCE

Steps:

• Brine the wings: 1. In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. Add 2 quarts of water and mix well. Add the garlic, cilantro stems and chicken wings. Mix, cover, and refrigerate for 7 to 14 hours. 2. Remove wings from marinade, rinse and transfer to a sheet pan with a rack. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes. Prepare the guajillo sauce: 1. Cut stem and cap off the guajillo and ancho chiles and remove the seeds; if the chiles are very brittle, warm them briefly in a skillet to soften. Sauté in a dry skillet until the skins change color and begin to smoke heavily, 2 to 3 minutes. Transfer to a container and cover with hot water. Soak until softened, 30 to 45 minutes. 2. Drain chiles and place in a food processor. Add garlic, shallot, soy sauce, fish sauce, black pepper, lemons, smoked paprika, white anchovies, chamomile, lemon juice and salt. Purée until smooth. To roast and serve: 1. Heat oven to 400 degrees. Brush wings with butter or ghee and roast until the internal temperature reaches 160 degrees, about 20 minutes. (Alternatively, the wings could be smoked with your choice of wood at 225 degrees for 2 1/2 hours.) 2. Baste wings again with butter or ghee, increase oven temperature to 450 and continue to roast until the skins are brown and crispy, 10 to 15 minutes more. (Alternatively, the wings may be deep-fried at 350 degrees until golden brown and crisp, 8 to 10 minutes.) Allow wings to rest at room temperature for 10 minutes. 3. To serve, slather wings with a generous amount of guajillo sauce

MISO CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/2 cup miso, 2 tablespoons honey, 1 tablespoon rice vinegar and some freshly ground black pepper in a large bowl. Whisk, adding a splash of hot water to thin it out, until smooth.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

ANCHOVY SAUCE

Steps:

• Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
• Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

GRILLED CHICKEN WINGS WITH ANCHOVY DIPPING SAUCE

Steps:

• Preheat a grill or broiler to moderately hot and put the rack about 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their 2 joints to make 3 pieces and discard the tips (or save for stock); you can also cook the wings whole.
• Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
• Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of pepper.
• Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.
• This sauce makes a great dressing for grilled fish as well. It's also good with raw or lightly cooked vegetables.
• Chicken thighs, or leg thigh pieces, are just as good as wings here; the cooking time will be a little longer.