Spicy Smoked Almond Relish with Honey Baked Chicken Wings
January 25, 2010 in Poultry, Recipes
Ingredients
Wings:
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons canola oil
- 1 tablespoon hot water
- 1/2 teaspoon kosher salt
- 25 (about 3 pounds) chicken
- drumettes, patted dry
- Chopped cilantro, for garnish
Dipping sauce:
- 2 tablespoons canola oil
- 1 cup minced onion
- 1 tablespoon freshly grated ginger
- 1 tablespoon chipotle chile in
- adobo sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup tomato sauce
- 1 cup ketchup
- 1/4 cup packed dark brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 cup Emerald Smoked Almonds,
- chopped
Preparation
- In medium bowl, combine honey, mustard, oil, water and salt; mix well. Add chicken wings; toss well, coating completely. Refrigerate 2 hours or overnight.
- Preheat the oven to 375°F. Arrange chicken on a wire rack over a baking sheet; spoon on marinade. Bake, turning and basting occasionally, until golden brown and cooked through, about 45 minutes.
- Dipping sauce
- In small pan, heat oil over medium-high heat. Add onion; cook, stirring, until translucent, about 4 minutes. Add ginger, chile, garlic, cinnamon and allspice; cook 2 minutes. Add tomato sauce, ketchup, brown sugar, Worcestershire sauce and balsamic vinegar; bring to a boil. Reduce heat; simmer until thickened, about 15 minutes. Stir in almonds. If the sauce seems too thick, stir in a tablespoon of hot water. Transfer to a bowl; garnish with chopped cilantro. Arrange chicken wings on a platter; serve immediately with the dipping sauce and a bowl of the extra chopped almonds.
Serves
Makes 25 wings
