Mojo Chicken Wings Recipes

CUBAN MOJO WINGS

Steps:

• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F.
• Whisk together the flour and 3/4 teaspoon salt in a large bowl. Dredge the wings in the flour mixture and fry until browned and crispy, 10 to 12 minutes.
• Meanwhile, add the cumin, garlic powder, onion powder, oregano, orange zest, lime zest, and 2 teaspoons salt in another large bowl. Mix well.
• Transfer 2 teaspoons of the mojo seasoning to a small bowl and add the sour cream, orange juice and lime juice. Mix to combine.
• Add the melted butter to the remaining mojo seasoning and whisk to combine. Toss the fried wings in the mojo butter. Serve with the sour cream dipping sauce.

MOJO CHICKEN WINGS

Steps:

• Pour mojo sauce over wings and marinate in the refrigerator for at least 4 hours.
• Drain excess sauce and add garlic salt, salt and pepper.
• Broil in the oven for 20-25 minutes.

SHAKEY'S FAMOUS CHICKEN & MOJOS (COPYCAT)

Steps:

• NOTE: THIS RECIPE REQUIRES A TOTAL OF 7 TABLESPOONS LAWRY'S SEASONED SALT (MAKE SURE YOU HAVE ENOUGH ON HAND BEFORE PREPARING RECIPE, OR HALVE RECIPE TO ACCOMMODATE). (STEP ONE): RINSE and blot chicken; WASH and scrub potatoes; CUT potatoes between 1/4-inch to 1/3-inch rounds (about the width of a McDonald's french fry; DISCARD potato ends.
• MIX the CHICKEN AND POTATO BRINE ingredients in a 3 quart saucepan (with an accompanying lid) until dissolved; PLACE potato slices in a smaller saucepan with an accompanying lid; POUR enough prepared brine to just cover potatoes, then cover; PLACE chicken pieces into 3 quart saucepan with remaining brine and cover; TRANSFER marination saucepans into refrigerator; MARINATE chicken and potatoes between 2-4 hours; MEANWHILE, combine the BREADING ingredients well, in a large sealable container, such as a GLAD food storage container or a Ziploc bag; BREAK up clumps with a wire whisk; SEAL the container with mixture; SHAKE well until thoroughly combined.
• REMOVE a handful of potatoes from brine; PLACE potatoes into the breading mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat until evenly and generously breaded; TRANSFER breaded potatoes onto a platter; REPEAT procedure with remaining potatoes (don't bread chicken yet).
• ADD the manufacturer's recommended amount frying oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 350°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 350°F, using a standard deep-fryer thermometer to gauge).
• ELEVATE and secure the deep-fryer basket; PLACE breaded potatoes into basket; LOWER basket; FRY potatoes for 2 minutes; RAISE basket to drain; USING tongs, remove hot potatoes; ADD potatoes in increments into the BREADING once again; SEAL and shake until potatoes are evenly/thoroughly coated; TRANSFER re-dredged potatoes onto previous platter to absorb breading again, until all chicken is fried.
• REMOVE 1-3 pieces chicken from brine; PLACE chicken into breading container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat chicken until evenly and generously breaded; REPEAT wit remaining chicken; TRANSFER onto another platter; ALLOW breaded chicken to absorb the breading for a few minutes.
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer with basket immersed, without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time), turning once halfway through frying duration).
• FRY chicken about 13-15 minutes, until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); DRAIN chicken on paper towels; MAINTAIN frying fat temperature for each new batch until all chicken is fried; KEEP chicken warm in preheated 170°F oven.
• RAISE and secure deep-fryer basket; ADD the potatoes once again into basket; LOWER basket slowly into hot oil; FRY potatoes until golden brown and crispy, about 3 minutes.
• SERVE chicken and potatoes with desired condiments and enjoy!

MOJO CHICKEN

Steps:

• Combine juices, oil, garlic, paprika, oregano, salt and chili flakes in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3 hours.
• Preheat oven to 375 degrees.
• Place chicken in a 13-by-9-inch baking pan coated with cooking spray.
• Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
• Serve with Coco Rice With Green Onions recipe #.