New Mexico BBQ Chicken Wings
The chicken wing gets no respect. Often relegated to an appetizer and grouped with other “finger foods” and cheap dips. I’m sure if you do a quick google search, the amount of recipes will be overwhelming. From different sauces and marinades, to glazes, and dry rubs. There are MANY ways to make chicken wings, but Asador is here to restore faith in humanity and remind you of why they became so popular to begin with. Grab a bottle, pick up a couple of pounds of wings from your favorite butcher, and meet me in the kitchen.
1 bottle of Asador New Mexico BBQ will yield approximately 4 lbs of wings.
Preheat your oil to 350 degrees.
If you’re buying the entire Chicken wings, cut them into 2 pieces and remove the wing tips (you should have approx 30 pieces)
12 ounces Asador New Mexico BBQ sauce
Salt to taste
Toss the wing pieces in the Chimichurri until nicely coated, saving some for a final toss. Season. Place on a greased baking sheet and place in the oven. Bake for 35-40 minutes. While warm finish with a bit more chimichurri.
Alternatively: Try Spicy Wings with Gardel’s Spicy Balsamico!
To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat a heavy cast iron pan for even heat distribution and reliable frying. A heavy-bottomed Dutch oven also works great.
Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.
The fat should be about one inch deep in the skillet, coming about halfway up the food.
Get the fat good and hot before adding the chicken. The fried chicken oil temperature should be about 350 degrees F (175 degrees C).
Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
Fry in batches. Don't overcrowd. Overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
When the chicken pieces are a deep golden brown, remove them to a wire cooling rack (not paper towels) set over a baking sheet to catch any drips. Take the temp of your fried chicken: Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. The USDA recommends cooking chicken to a minimum of 165 degrees F.
Salt your fried chicken while it's still hot and, if you're frying in batches, keep the finished pieces warm in the oven at 200 degrees F.