Five-in­gre­di­ent chicken wings a crowd-pleas­ing din­ner

Lethbridge Herald - - FOOD - Sara Moul­ton THE AS­SO­CI­ATED PRESS

At the end of a long fall day — af­ter deal­ing with all the sea­sonal de­mands of work and school — you don’t want mak­ing din­ner to be a big deal. What’s called for is some­thing that’s idiot-proof and crowd-pleas­ing.

This recipe for FiveIn­gre­di­ent Mex­i­can-Style Chicken Wings presents us with ev­ery­thing that makes chicken de­li­cious — skin, bones and meat — in minia­ture form. And the best part for the home cook is that they re­quire no cut­ting up or de­tailed prepa­ra­tion. Sea­son them, toss them in the oven and you’re done.

Whole chicken wings con­sist of three seg­ments: The plump part is called the drumette (be­cause it is a smaller ver­sion of the bird’s drum­stick). The skinny seg­ment is called the flat. And the small aero­dy­namic part at­tached to the end of the flat is called the wing tip. Ideally, you’ll pick up a pack­age of drumettes at the store and call it a day. But deal­ing with whole wings is hardly a heavy lift. Just cut through the joint that con­nects the seg­ments to sever the drumette from the flat. Then snip off the wing tips. (These you can toss or save to use in a stock.)

Here I’ve gussied up the wings with some Mex­i­can in­gre­di­ents, start­ing with chipo­tle-flavoured gar­lic mayo and end­ing with crushed tor­tilla chips. If you’re scared by the amount of chipo­tle, just add less of it — although, trust me, the rest of the recipe’s in­gre­di­ents tend to tamp down the heat. And you can re­duce the to­tal num­ber of calo­ries by us­ing low-fat mayo and oven-baked tor­tilla chips. But do make sure the tor­tilla chips are sea­soned. If they aren’t, mix them with a lit­tle salt af­ter you’ve crushed them. The fin­ish­ing touch? A spritz of lime — just the thing to brighten up the baked wings.

Five-In­gre­di­ent Mex­i­canStyle Chicken Wings

Start to fin­ish: 1 hour (20 ac­tive)

Serv­ings: 4 to 6

1/2 cup may­on­naise 1 1/2 tea­spoons minced gar­lic 1 ta­ble­spoon minced chipo­tle in adobo

12 chicken wing drumettes or 6 whole chicken wings, cut into joints

1 1/2 cups finely crushed tor­tilla chips Lime wedges for gar­nish Pre­heat oven to 400 F. Place a rack in­side a rimmed sheet pan.

In a medium bowl com­bine the may­on­naise, gar­lic, chipo­tle and 1 ta­ble­spoon wa­ter. Add the chicken wings and toss them so that they are coated well on all sides. Roll them in the tor­tilla chips, mak­ing sure they are well coated on all sides and trans­fer them to the rack on the sheet pan.

Bake the wings on the mid­dle shelf of the oven for 30 to 35 min­utes or un­til they are golden brown and cooked through. Let stand for 5 min­utes. Trans­fer to plates and serve with lime wedges.

Nutri­tion in­for­ma­tion per serv­ing: 323 calo­ries; 208 calo­ries from fat; 23 g fat (5 g sat­u­rated; 0 g trans fats); 87 mg choles­terol; 332 mg sodium; 13 g car­bo­hy­drate; 1 g fi­bre; 0 g sugar; 14 g pro­tein.

As­so­ci­ated Press photo

This Sept. 4 photo shows Mex­i­can-style chicken wings in New York. This dish is from a recipe by Sara Moul­ton.

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