Chicken Wings

To cut down on prep time make this salsa a few days before.

SPICY SERRANO CHILI SALSA

• 2 vine ripe tomatoes
• 2 yellow onions
• 6 cloves of garlic, peeled
• 10 or more Serrano Chili peppers, 
• 1/4 cup of olive oil
• 2 teaspoons of salt

Preheat oven to 475 and line a rimmed baking sheet with aluminum foil. Place the tomatoes, onions, garlic, whole serranos and olive oil on baking sheet toss with hands add the salt.  Cook until onions are translucent,  tomatoes, garlic, and serranos are soft and charred ( about 20 mins). 

Transfer the vegetables and the juices to a soup pot, add a large can of green pickled serrano peppers ( found at your Mexican grocer) add salt and pepper to taste. Bring all ingredients to a soft boil.

Transfer all the vegetables and juices to a food processor, puree until it is liquefied. Strain salsa to remove seeds unless you like it extra spicy.

Store in the fridge and should last at least a week.

WING TIME: 

• 4 pounds of chicken wings, tips removed, drumettes and flats separated, ( make sure butcher removed bone shards - dangerous)

• 2 tablespoons of olive oil

• 2 tablespoons of ground pepper

• 1 tablespoon salt

• 1 teaspoon of garlic salt 

• 1/2 stick of butter

Preheat oven to 375 and line 2 baking sheets with tin foil.

In a bowl rub chicken wings with salt, pepper and garlic salt, add oil once each side is covered with seasonings. 

• Place wings in oven for 10 mins, remove, baste with butter, flip. 

• Place wings back in the oven for 15mins, remove, baste with butter, flip, add salsa now tops side of wings. 

• Place wings back in the oven for another 15 mins, flip add salsa to this side.

• Cook for another 15 mins. 

• Bring oven up to a broil to crisp skin, keep an eye on wings ~5 mins+