Ingredients with Measurements:
- 2 lbs chicken wings
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 pasilla chilies, seeded and finely chopped
- 2 limes, juiced and zested
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, ground cumin, dried oregano, and chopped pasilla chilies.
3. Add chicken wings to the mixing bowl and toss to coat evenly.
4. Arrange the chicken wings on a baking sheet and bake for 25-30 minutes, or until crispy and golden brown.
5. In a saucepan, whisk together lime juice, lime zest, honey, soy sauce, cornstarch, and water.
6. Heat the saucepan over medium heat and bring the mixture to a simmer, stirring constantly until the sauce thickens.
7. Remove the chicken wings from the oven and brush them with the pasilla chili-lime sauce.
8. Return the chicken wings to the oven and bake for an additional 5-7 minutes, or until the sauce is caramelized and sticky.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 13g
Protein: 26g
Substitutions for ingredients:
- You can use any type of chili pepper instead of pasilla chilies.
- You can use lemon juice instead of lime juice.
- You can use maple syrup instead of honey.
- You can use tamari instead of soy sauce.
Variations:
- You can add chopped cilantro to the pasilla chili-lime sauce for extra flavor.
- You can use chicken drumettes instead of chicken wings.
- You can make this recipe with boneless chicken thighs or breasts instead of wings.
Tips and tricks:
- Make sure to pat the chicken wings dry with paper towels before seasoning them to ensure they get crispy in the oven.
- If you want your chicken wings to be spicier, you can add more pasilla chilies or sprinkle them with red pepper flakes before baking.
- To make the pasilla chili-lime sauce ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken wings, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with lime wedges and chopped cilantro for garnish.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve these pasilla chili-lime chicken wings with a side of rice and black beans for a complete meal.
Suggested side dishes:
- Rice and black beans
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the pasilla chili-lime sauce is too thick, you can add more water to thin it out.
- If the chicken wings are not crispy enough, you can broil them for a few minutes at the end of cooking to get them extra crispy.
Food safety advice:
Make sure to cook the chicken wings to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Pasilla chilies are a type of dried chili pepper that are commonly used in Mexican cuisine. They have a mild to medium heat and a rich, smoky flavor.
Flavor profiles:
These pasilla chili-lime chicken wings are sweet, spicy, tangy, and smoky all at once.
Serving suggestions:
Serve these pasilla chili-lime chicken wings as an appetizer or main dish for a game day party or casual gathering.
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