Baked Adobo Chicken Wings

Wings are baked to crispy perfection then bathed in a delicious adobo sauce made with dried peppers and spices. Grab the napkins...

📝 Ingredients

• 2 pounds (1 kg) chicken wings, tips removed
• 3 ounces (37 grams) dried guajillo peppers
• 2 garlic cloves (peeled)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 1 teaspoon salt
• 3 tablespoons agave
• 1 tablespoon baking powder (seasoned with 1/2 teaspoon salt)
• 1 avocado (peeled and pitted)
• 1/2 cup sour cream (123 grams)
• Small handful of cilantro
• Juice of 2 limes
• Honey to taste
• Salt to taste

👨‍🍳 Instructions

1. 1--- Make the wings: ---
2. 2Dry the wings with a paper towel and leave at room temperature for 1 hour.
3. 3Meanwhile, heat a cast iron or heavy skillet over medium-high heat. Add the peppers and toast them, pressing down until fragrant on all sides.
4. 4Add the peppers to a bowl and cover with boiling water. Soak for 30 minutes until soft.
5. 5Preheat oven to 400°F/200°C and set a wire rack inside of a baking sheet.
6. 6Drain the peppers and remove the seeds and stems. Discard all but 1 ½ cups of the water.
7. 7Add the peppers, garlic, cumin, oregano, salt, agave and 1 cup of the reserved liquid to a blender and blend until smooth. Add more water to make the sauce consistency you like. Strain through a sieve to remove the skins and any remaining seeds to make the sauce smooth. Taste for and adjust seasoning and sweetness if needed, set aside.
8. 8Coat chicken wings in the baking powder. Spread onto baking rack and roast for 20 minutes. Turn the oven up to 450°F/230°C, turn the wings and roast for 20 minutes longer until crispy.
9. 9While they are still warm, add to a large bowl and toss with the adobo sauce.Serve warm with your favorite dip.
10. 10--- Make the avocado crema: ---
11. 11Add all the ingredients to a blender and blend until smooth. Add salt to your taste. If the sauce is too thick, add a little water.