By Connor Forbes
March Madness, or as the winter heats up, backyard barbeques, are perfect for finger foods. You likely aren’t sitting down together for a meal. You are standing around the TV, watching kids play in the yard, or chatting with Bob about his latest car renovation while staring at an old engine block. Well, those times call for wings. Easy to eat, good for licking fingers, and ever so portable. These wings combine one of my favorite flavor profiles and give a different meaning to hot wings. Let’s cook!
The Seasoning
- 2 guajillo chilis
- 3 chili negro
- 10 morita chilis
- 1 inch cinnamon stick
The Chicken
- 6-7 chicken wings
- 1 teaspoon Lawry’s Salt
To Make
Blend the chilis and cinnamon stick in a food processor or blender until it is a powder. Dowse the chicken wings in the birria seasoning and then add the salt. Mix thoroughly so that the chicken is coated evenly. Let marinate for an hour at room temperature. Preheat the grill to as hot as you can get it. Place chicken on the grill at hottest temperature and cook for about 5 minutes before flipping. Cook for another 5 minutes. If you don’t have a meat thermometer look for the juices to run clear when poking the chicken. If the juice is still pink, the chicken is not fully cooked yet. If you have a thermometer, you are looking for 165 degrees or hotter internal temperature. Let cool for 5 minutes and EAT!
