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Thursday, February 3, 2011

Smoked Wings with Cilantro Dip

It's been a fun week. Everyday something new comes out about the book (Chicken and Egg) and I hear from people who've bought it, such as this lovely note I received from reader Lisa H:  
"I purchased your book "Chicken and Egg" at Crate and Barrel. Every aspect shines-writing photographs and recipes. I read it cover-to-cover. As a fellow Suburban Homesteader, and flock owner of 12 hens, I was drawn to your personal story of poultry ownership, and we are always looking for new egg recipes. Thank you for sharing your story and recipes."
The chicks appear to be totally unfazed by their emerging publicity. Their attitude seems to be that fame is probably fleeting, and what's really important in life is that the food bowl is full and treats come often. But, if there are fans out there with time of their hands, I'm sure the girls would each love a pair of hand-knit leg warmers, as our cold weather continues!

I'm excited to share one of my favorite recipes from the book, I hope you like it! It's a great recipe for Super Bowl week because it's perfect to serve during the game. The recipe calls for the wings to be grilled, but if you're one of the many readers who have suffered through the storm of the century this week, I've also adapted it so that you can cook the chicken in the oven. I think you'll like it either way. Give it a try and let me know what you think.

Smoked Wings with Cilantro Dip

These wings are addictive. The smoked paprika, cumin, and chipotle chile powder are key to their smoky, bold flavor. Don't be put off by the length of the ingredient list; it's a very quick and easy recipe. Simply measure and dump, then marinate the wings for up to a day before grilling.

2 1/2 lbs. chicken wings (about 16 wings) separated at the joint, or 32 chicken drumettes
3 tablespoons smoked paprika
2 tablespoons red wine vinegar
1 tablespoon dried oregano, preferably Greek
1 tablespoon ground cumin
3/4 teaspoon chipotle chile powder
3/4 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
14 cup extra-virgin olive oil

Cilantro Dip:
3/4 cup lightly packed coarsely chopped fresh cilantro
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/3 cup water
1/4 cup chopped pecans
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
2 garlic cloves
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Place the wings in a large resealable plastic bag, Stir together the remaining wing ingredients, except the oil, in a small bowl. Add the olive oil and stir until smooth. Add the seasoning mixture to the chicken wings, seal the bag, and squish the bag to coat the wings with the seasoning. Put in a shallow pan and refrigerate overnight, or up to 24 hours. (I just tried it without marinating and there's still a lot of flavor, so don't worry if you can't let it sit overnight.)

Blend all of the dip ingredients together in a blender until smooth. Cover and refrigerate. Bring to room temperature before serving.

Heat the grill.* Remove the wings from the rub and discard any remaining seasoning mixture. Grill over medium heat, covered, for 10 to 12 minutes or until no longer pink in center, turning every 3 to 4 minutes to brown on all sides. Serve the chicken wings with the dip.

*Alternate Oven Directions: Heat oven to 425ºF. Line large rimmed baking sheet with foil; coat foil with nonstick spray. Arrange marinated wings over baking sheet in one layer. Bake 25 minutes or until no longer pink in center, turning about every 10 minutes.


  1. This sounds fantastic! I can hardly wait to charge up the grill

  2. Still haven't seen the book, but this recipe sounds awesome! Now, if we can just dig out the grill on the deck.
    Thanks for a peek into the book!

  3. Thanks Sue! My grill is buried too! I really wanted to see if this recipe worked in the oven and I was amazed at how good it was.



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