Growing up in a border town, I was fortunate enough to be surrounded by my Mexican culture in every aspect of my life. Yes, my mother is of Italian descent and does share my maternal grandmother’s traditions, however, because of our surroundings we have always identified with our Mexican heritage. From starting Folklorico classes when I was 5 years old to now sharing my life with my other half who is a professional Mariachi, it is important that I continue these wonderful traditions with my daughter. One of them being Día del Niño.
Growing up, my Lita (abuelita) would always have an abundance of food on Sundays. Our tradition was to go to mass then stop by at Lita’s house to have lunch. She always made enough food to feed an army and quite honestly, you get all the uncles, aunts, cousins, second cousins under the same roof and we were the size of a small army. Now in my home I seem to have a constant flow of kids especially on the weekends. We have my other half’s two boys, their cousins, the kids from across the street, and my daughter in the house at any one time. If there is a sporting event going on, the one staple we always have to order are chicken wings. What can I say we are the modern/traditional/ blended Mexican family. These boys can go through a pound of wings each!
So as a busy working mom with a toddler running around – simple, delicious, healthy and great food is a must. The recipe for these wings is a no-fuss, minimal mess with an explosion of flavor.
Here is what you will need.
2 1/2 lbs of chicken wings (I used a combination of drums and wings)
1 jar of HERDEZ® Traditional Chipotle cooking sauce
1 jar of HERDEZ® Tomatillo Verde cooking sauce
1/4 cup of tequila
2 plastic 1 gallon bags
Take the wings and wash them thoroughly, pat them dry and place them in a bowl. You will be dividing the wings between the two bags.
One bag will be for the Chipotle wings and one bag will be for the Tomatillo Verde wings.
The amount of sauce you use will depend on how many wings you are making. Just make sure you pour enough in each bag so that the wings have a good amount of marinade. I left a little less than 1/2 of sauce in the jar.
Don’t forget to add the lemon juice and tequila to the bag with the Tomatillo Verde sauce (you can also make these without the tequila).
I marinated the wings for about 6 hours. I prepared these in the morning and cooked them for dinner.
Once wings have been marinated for a few hours (or overnight) place foil on a cookie sheet then place wings on top. **Discard the marinade**
Cook at 400° for 3o min.
After 30 min, take wings out and dip them in the Chipotle sauce again for a second coating.
Place the wings back in the oven for another 10 min.
Take them out of the oven and let them cool for about 5 min.
Repeat the process with the Tomatillo Verde wings.
Place wings on cookie sheet at bake at 400° for 30 min.
Take them out of the oven and coat them again with the Tomatillo Verde sauce. ***This is where my 2 year old daughter wanted to help take pictures***
Place them back in the oven for another 10 min. Take the wings out and cool for about 5 min.
While the wings were cooling, I mixed together a 1/4 cup of ranch dressing with a few tablespoons of the Chipotle sauce that was left over. This made a really good dipping sauce for the wings.
Place wings in separate platters and enjoy! ***You can also grill the wings instead of baking them in the oven**
To learn more about HERDEZ® products please visit their website and join me in celebrating Día del Niño by participating in their #ThrowbackThursday photo contest on its Facebook wall! This promotion will last from April 6th to – May 5th.
Each week, three winners will be chosen to win a Día del Niño prize pack. One grand prize winner each week will win a socialmatic camera, film, HERDEZ product, HERDEZ apron and recipe cards. Two runner up winners each week will win a selfie stick, HERDEZ product, HERDEZ apron and recipe cards.