Tomatillo and Chile Wings in Corn Husks
Tomatillo and Chile Wings in Corn Husks takes about 2 hours and 5 minutes from beginning to end. This recipe serves 3 and costs $4.79 per serving. This hor d'oeuvre has 542 calories, 37g of protein, and 36g of fat per serving. Several people made this recipe, and 138 would say it hit the spot. It is a good option if you're following a gluten free and dairy free diet. If you have tomatillos, salt, corn husks, and a few other ingredients on hand, you can make it. It is brought to you by Food Republic. Overall, this recipe earns a super spoonacular score of 81%. If you like this recipe, take a look at these similar recipes: Corn Cooked in Husks on the Grill With Chile-Lime Butter, Alaska Salmon W. Tomatillo Sauce, Fresh Corn & Poblano Chile, and Grilled Corn in Husks.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 120 minutes
Ingredients:
3 dried Anaheim chile peppers
12 large chicken wings, at room temperature
16 ounces fresh or dried corn husks
1 head of garlic
lime wedges, to garnish
1 tablespoon olive oil
salt to taste
1 tablespoon sugar
1/2 pound tomatillos, husked and rinsed
Equipment:
oven
baking sheet
bowl
aluminum foil
broiler
food processor
grill
Cooking instruction summary:
Directions: Preheat oven to 400ºFRemove outer skin of the garlic head and cut 1/2 inch off the top.Drizzle garlic with olive oil, then put garlic on a baking sheet. Cover with foil and bake for 45 minutes to 1 hour, or until golden brown in the middle.While the garlic is roasting, place the peppers in a bowl and cover with hot water. Let sit for 30 minutes to soften.Remove the garlic from the oven and turn on the broiler. Put the tomatillo on a foil lined baking sheet and broil for about 10 minutes, turning it over once. Squeeze the garlic cloves into the food processor and add the peppers, tomatillo and sugar. Puree mixture until smooth.If using dried corn husks, soak them in hot water for about 15 to 25 minutes until pliable, then pat dry.Lay husks on dry work surface and place a wing in each husk. Roll the husk around the wing and use a piece of string to tie both ends closed, creating a packet.Heat your grill to medium heat. Lay the packets seam side down on the grill and cook 10 to 15 minutes on each side, or until wings are cooked through. Don't worry if the husks are charred.Serve wings in the charred husks with wedges of lime.More wings from Food Republic:Sriracha-Honey WingsMighty Mustard WingsGin and Lemon Wings
Step by step:
1. Preheat oven to 400ºF
2. Remove outer skin of the garlic head and cut 1/2 inch off the top.
3. Drizzle garlic with olive oil, then put garlic on a baking sheet. Cover with foil and bake for 45 minutes to 1 hour, or until golden brown in the middle.While the garlic is roasting, place the peppers in a bowl and cover with hot water.
4. Let sit for 30 minutes to soften.
5. Remove the garlic from the oven and turn on the broiler.
6. Put the tomatillo on a foil lined baking sheet and broil for about 10 minutes, turning it over once. Squeeze the garlic cloves into the food processor and add the peppers, tomatillo and sugar. Puree mixture until smooth.If using dried corn husks, soak them in hot water for about 15 to 25 minutes until pliable, then pat dry.Lay husks on dry work surface and place a wing in each husk.
7. Roll the husk around the wing and use a piece of string to tie both ends closed, creating a packet.
8. Heat your grill to medium heat. Lay the packets seam side down on the grill and cook 10 to 15 minutes on each side, or until wings are cooked through. Don't worry if the husks are charred.
9. Serve wings in the charred husks with wedges of lime.More wings from Food Republic:Sriracha-Honey Wings
10. Mighty Mustard Wings
11. Gin and Lemon Wings
Nutrition Information:
covered percent of daily need
