prep time: 10 minutes
•
cook time: 30 minutes
•
yield: 6 servings (2 wings per serving)
prep time: 10 minutes
•
cook time: 30 minutes
•
yield: 6 servings (2 wings per serving)
1 to 2 cups coconut oil, for frying
1 pound chicken wings (about 12 wings)
Fine sea salt and fresh ground black pepper
tinga sauce:
1 pound Mexican-style fresh (raw) chorizo
½ large white onion, chopped
1 clove garlic, minced
3 cups chopped tomatoes
1 cup chopped husked tomatillos
2 tablespoons pureed chipotles in adobo sauce
1½ teaspoons fine sea salt
1 teaspoon fresh ground black pepper
½ teaspoon dried oregano leaves
1 sprig fresh thyme
½ cup chicken bone broth, homemade ( see here ) or store-bought
1. Preheat the oil to 350°F in a deep-fryer or a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 3 inches deep; add more oil if needed.
2. While the oil heats, make the sauce: Cook the chorizo, onion, and garlic in a large cast-iron skillet over medium heat until the meat is crumbled and cooked through, about 5 minutes. Add the tomatoes, tomatillos, chipotles, salt, pepper, and herbs and stir to combine. Continue cooking for 5 minutes. Add the chicken broth and cook for 5 more minutes. Remove the thyme sprig and set the sauce aside.
3. Fry about six wings at a time until golden brown on all sides and cooked through, about 8 minutes. Remove from the oil and sprinkle with salt and pepper. Repeat with the remaining wings.
4. Place the wings on a serving platter and serve with the sauce, or toss the wings in the sauce before serving. They are best served fresh. Store extra wings and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place the chicken wings on a rimmed baking sheet and heat in a preheated 400°F oven for 4 minutes, or until warmed. Heat the sauce in a saucepan over medium-low heat until warmed.
