Mojito Chicken Wings Food

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

MINT MOJITO CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F.
• Mix all your marinade ingredients together in a bowl.
• Lightly grease a glass baking dish and place chicken in it.
• Pour marinade over chicken.
• Bake for 35 minutes, stirring occasionally.
• Transfer chicken to plates and drizzle pan juice on top.
• Grate lime zest over the wings and garnish with mint.

MOJITO CHICKEN WINGS

Steps:

• Place all ingredients except for chicken wings in a food processor (or blender), process until blended.place wings in a large resealable bag or container, pour in marinade and toss to coat.refrigerate 8-10 hours.
• heat grill to medium heat. remove wings from marinade , place wings on grill and cover. grill wings 15-20 minutes, or until no longer pink; turning occasionally.

MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS

Steps:

• Preheat oven to 400 degrees F
• Coat a large baking sheet with cooking spray.
• Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.

MOJITO CHICKEN

Steps:

• Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
• Preheat oven to 300 degrees F.
• Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
• In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
• Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
• When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
• Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
• Combine all ingredients in mixing bowl.
• In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

MOJITO CHICKEN

Steps:

• Combine lime zest, lime juice, orange juice, honey, garlic, cumin, chopped mint, olive oil, and salt in a small bowl.
• Transfer one half of mixture into a covered container and refrigerate.
• Transfer the remaining the remainder of the mixture into a gallon size Zip Lock bag and add the chicken.
• Squeeze out the air from bag and seal.
• Let chicken marinade for at least 2 hours, or over night.
• Preheat grill.
• Remove the chicken from the bag and discard excess marinade.
• Place chicken on grill and cook for 20-30 minutes, turning occasionally.
• While chicken is cooking, pour reserved marinade into a small saucepan and bring to boil.
• Transfer cooked chicken to a platter and spoon hot marinade on top.
• Garnish with lime wedges and a sprig of mint and serve.

GRILLED MOJITO CHICKEN WINGS

Steps:

• For the Chicken Wings, mix Marinade Mix, lime juice, oil, agave nectar and red pepper in small bowl. Reserve 2 tablespoons for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
• Meanwhile, for the Mojito Lime Sauce, mix the last 4 ingredients in medium bowl. Set aside. Remove chicken wings from marinade. Discard any remaining marinade.
• Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently. Brush with reserved marinade halfway through cooking. Discard any remaining marinade. Toss chicken wings with Mojito Lime Sauce before serving.

CUBAN CHICKEN WINGS

Steps:

• Prepare a marinade for the wings from all of the other ingredients.
• Marinate the wings at least an hour but preferably overnight turning regularly to insure that the wings are properly coated.
• Broil or bar-b-q.