Achiote Wings

Name: Achiote Wings
Total time: 300
Yield: 4
Ingredients: 3 ½ oz achiote paste; ¼ large white onion; 3 cloves garlic; 2 dried bay leaves; 1 cup fresh orange juice; ½ cup fresh lime juice; 1 teaspoon kosher salt; ½ teaspoon whole black peppercorns; ¼ teaspoon ground cumin; 4 lb chicken wings; 3 ½ oz achiote paste; ¼ large white onion; 2 cloves garlic; ⅓ cup fresh orange juice; ¼ cup fresh lime juice; ½ teaspoon kosher salt; ¼ teaspoon whole black peppercorns; 6 slices pineapple; 2 habanero peppers, to taste; 1 bunch fresh cilantro; ⅔ cup sour cream; ¼ cup mayonnaise; ⅓ cup heavy cream; kosher salt, to taste; freshly ground black pepper, to taste; 1 lime, juiced; grilled pineapple slice; fresh cilantro

Recipe by Ivanna Lopez Guajardo from tasty.co

Dinner 5 Hr.

Ingredients

4 servings

•

3 ½ oz achiote paste
•

¼ large white onion
•

3 cloves garlic
•

2 dried bay leaves
•

1 cup fresh orange juice
•

½ cup fresh lime juice
•

1 teaspoon kosher salt
•

½ teaspoon whole black peppercorns
•

¼ teaspoon ground cumin
•

4 lb chicken wings
•

3 ½ oz achiote paste
•

¼ large white onion
•

2 cloves garlic
•

⅓ cup fresh orange juice

•

¼ cup fresh lime juice
•

½ teaspoon kosher salt
•

¼ teaspoon whole black peppercorns
•

6 slices pineapple
•

2 habanero peppers, to taste
•

1 bunch fresh cilantro
•

⅔ cup sour cream
•

¼ cup mayonnaise
•

⅓ cup heavy cream
•

kosher salt, to taste
•

freshly ground black pepper, to taste
•

1 lime, juiced
•

grilled pineapple slice
•

fresh cilantro

Instructions

Make the marinade: In a blender, combine the achiote paste, onion, garlic, bay leaves, orange juice, lime juice, salt, peppercorns, and cumin and blend on high speed until smooth.
Place the chicken wings in a large bowl and add the achiote marinade. Toss to coat the wings completely, then cover the bowl and marinate in the refrigerator overnight, or at least 4 hours. Rinse out the blender.
Make the wet rub: In the blender, combine the achiote paste, onion, garlic, orange juice, lime juice, salt, and peppercorns and blend on high speed until smooth.
Drain the marinade from the wings, then toss with the wet rub until well-coated. Clean the blender.
Preheat the grill to medium-high heat. Arrange the wings on the grill grates and cook for 30 minutes, flipping every 5 minutes, until the internal temperature reaches 165°F (75°C). Remove the wings from the grill and let rest for 5 minutes.
Meanwhile, make the pineapple cilantro habanero dressing: Grill the pineapple slices and habaneros for 5 minutes on each side, or until tender and grill marks appear.
Transfer the pineapple and habanero to the blender, along with the cilantro, sour cream, mayonnaise, heavy cream, lime juice, salt, and pepper. Blend until smooth.
Arrange the wings on a platter and drizzle with the dressing, or serve alongside as a dip. Garnish with more grilled pineapple and cilantro, if desired.
Enjoy!