Chorizo Chicken Wings
Source of Recipe
Chef Robert Recipes
List of Ingredients
2 pounds chicken wings
1 tablespoon extra virgin olive oil
2 1/2 ounces chorizo sausage, casing removed and very finely chopped
2 cups Rice Krispies
1/4 cup freshly grated Parmigiano-Reggiano
2 teaspoons sweet or hot paprika
1 teaspoon ground cumin
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/3 cup mayonnaise
2 garlic cloves, minced
2 teaspoons sherry vinegar Recipe
Cut off the very tip of the chicken wings, known as the wing tips, and reserve for stock. Find the joint where the remaining two parts of the wring are joined and cut through the joint to halve.
Preheat the oven to 400ºF. Heat the oil in a small skillet over medium heat. Add the chorizo sand cook, stirring until lightly browned -- about 3 minutes. Drain on paper towels. Cool to room temperature.
Place the Rice Krispies in a plastic bag with a resealable closure and roughly crush with a rolling pin. Transfer to a large bowl and stir in the cooked chorizo, Parmigiano-Reggiano, paprika cumin, salt and pepper.
Combing the mayonnaise, garlic and vinegar in a large bowl. Add the chicken wings and toss well to coat. Roll the wings in the Rice Krispies mixture until well coated. Arrange in one layer on a lightly oiled baking sheet and bake until golden, 30 to 35 minutes. Serve hot.
Serves 4 to 6
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