- Posted April 10, 2010 by
Santa Fe, New Mexico
New Mexico Coyote Wings (Spicy Chicken Wings)
New Mexico Coyote Wings
Normally, most New Mexico food is not fiery hot, but has the wonderful chile undertones. You can adjust this recipe to your heat tolerance. Also, the spice rub is adaptable to your geographical location, so we are giving you some substitution options. But for the real New Mexico flavor try the New Mexico chilies and products.
A word about red and green chile in New Mexico, here in the “Land of Enchantment” if you order enchiladas, or anything pretty much with New Mexico chilis, you will be asked red, green or Christmas (red and green). So for some fun, try this recipe with half and half, but separated not mixed. And watch you friends and family choose their favorite. Mine is the green in this case, but they are both great.
4 Lbs Chicken Wings
2 Tablespoons New Mexico Chile Powder (Mild or Hot dependent on your heat preference). If you are not in the Land of Enchantment, then substitute Gephardt’s Chile Powder, or Ancho Chile.
1 Tablespoon Ground Dry Chipotle
1 Tablespoon Course Ground Black Pepper
2 Tablespoons Granulated Garlic
2 Tablespoons Kosher Salt
This makes enough for to leave a few tablespoons extra rub.
¼ Cup Oil for grill prep.
New Mexico Red Chile Sauce
¼ Cup Butter
5 Cloves Garlic chopped or sliced
1 Cup New Mexico Red Chile or Green Chile Sauce (Try 505 Southwestern’s) www.505chile.com . If not in an area where you can find New Mexico products, try Trader Joe’s Enchilada Sauce. The end result is very different, but tasty too. Cheri’s that one is for you!
2 Green Onion sliced
2 Tablespoons Cilantro chopped
Liberally dust the wings with the spice rub, add the oil and mix’em up. Let them marinate for a couple of hours in the fridge. Prepare the grill for Medium heat, leave one side without coals if using a Charcoal grill for indirect heat.
Grill the wings to a nice golden without burning. Then move them to the indirect side of the grill.
In a large sauté pan in melt the butter and add the garlic and sauté over low heat to nice and soft around five minutes. Do not brown the garlic. Add the Chile Sauce and turn heat low.
Remove the wing from the fire and place them in the sauté pan. Stir or toss with the sauce and allow to sit for a couple of minutes. Remove the wings place them on the plates and pour any remaining sauce over the wings, sprinkle the green onions and cilantro over the wings. Serve with lots of napkins or paper towels. Check this out with a Mexican Negra Modelo Beer, la crema de cervesas!
for more recipes check my site at www.great-grilling.com