Crabanero, Agave Nectar & Lime"Super Bowl"Roasted Chicken Wings

Crabanero, Agave Nectar and Lime "Super Bowl" Roasted Chicken Wings
Crabanero, Agave Nectar and Lime "Super Bowl" Roasted Chicken Wings
Crabanero, Agave Nectar & Lime"Super Bowl"Roasted Chicken Wings
 
Looking for a new wing recipe for this years Super Bowl?
 
Well we have taken the basic "Crabanero roasted wing recipe" and glazed them with a blend ofCrabanero Brand Hot Sauce, Blue Agave nectar and a squeeze of fresh lime.
We have also included below, the recipe for the baste used for our Crabanero wings.  
 
This recipe is uniquely sweet and spicy the recipe we've included below is a more traditional style wing, with the deliciously spicy "Bay" flavor of Crabanero brand hot sauce, if your having a crowd over for the big game and want to impress them... 
 
Make a batch of both.
 
Total cooking time 45 minutes
 
What you need;
 
Crabanero roasted wings, basic recipe;
2 pounds whole chicken wings
1 T. Crabanero Brand Hot sauce
2 tsp. Crabanero Bay Seasoning available at http://www.crabanero.com/
1 T. corn starch
Juice of 1/2  lemon or lime
1 tsp. each Salt & Pepper or to taste
 
Place wings in a bowl large enough to accommodate them.
 Add to the bowl of wings, the Crabanero, the Bay seasoning, corn starch, lime juice, salt and pepper.
Set aside and allow to marinate for an hour, you can marinate the wings at this point as long as over night.
 
You can also at this point, place your wings into a "zip" bag, large enough to hold them and freeze, just pull them and place in your fridge at least a day in advance of when you intend to use them.
 
Adding corn starch to the wings.
To cook:
Set your oven to 500 degrees.
If you can, use a cooling rack on your sheet tray.
Placing a cooling rack on your baking tray will reduce fat..
Using the cooling rack accomplishes a couple of things, first it raises the wings off of the tray, the wings will get a true roast that allows the heat to better circulate freely around them and evenly crisp the corn starch we added to the recipe.
 
I generally find that wings roasted directly on the sheet tray will give your wings a crispy top and that the bottom will fry and tend to stick to the tray from the fat that inevitably renders from the wings.
 
"Don't get me wrong!"
 
The *fond generated from wings set directly on the tray is of the highest flavor and actually gives bacon a run for it's money and   as I am bound by this years resolution, avoiding excessively fatty foods,  I opted for the "raised cooling rack method" this allows the fat to collect at the bottom of the tray.
 
Otherwise I may have drained the fat from the wing tray and deglazed it with a touch of water and then adding the glaze before actually glazing the wings, just a thought.
 
(*fond is the holy grail of roasting and is formed when roasting meats or poultry, it is the delicious concentration of meat solids and fat, usually deglazed to make pan sauces or gravies.) 
 
Place the tray of wings on an upper rack in your preheated oven and allow to cook for 30 minutes, depending on the size of your wings and whether they are whole or jointed.
 
For the Glaze;
1 cup blue Agave syrup
Juice of 1/2 lime
 
In a microwave safe bowl or measuring cup, big enough to hold Agave syrup, Crabanero and lime juice, 2 cup size should do the trick and I prefer glass.
 
Microwave for two minutes, remove from microwave carefully, it will be hot.
 
Stir and allow to cool, set aside.
 
Check your wings at 30 minutes.
Check your wings, they should be golden brown and bubbling inside, you are now ready to glaze.
Your wings at this point should be bubbling inside and golden brown, if not turn the tray and check in 5-10 minutes to ensure that they are.
When they are an appetizing golden brown, your wings are ready to glaze.
 
 
Baste the wings liberally with the Crabanero, Agave and lime glaze and place back in the oven for 5-10 minutes till the sauce sets.
You are going to want to glaze your wings at least twice each time for 5-10 minutes until the glaze sets.
 
Serves 3 to 4 as an appetizer.
 
Crabanero Wings
 
Crabanero Basting Sauce;
1 cup Crabanero Brand Hot Sauce
1/2 stick of butter
 
In a microwave safe bowl or measuring cup, big enough to hold the Crabanero and butter, 2 cup size should do the trick and I prefer glass.
 
Microwave for 1 minute or until the butter is just melted
 
Following the "Crabanero roasted wings, basic recipe" above and instead of using the Agave, lime glaze, when your wings are ready golden brown and bubbling inside, use the the Crabanero baste recipe at least 2 times.
 
Baste with Crabanero basting sauce, put back in the oven for 5-10 minutes, at this point you are going to baste again and put back in the oven for 5-10 minutes, serve with bleu cheese or ranch dressing and celery sticks.
 
Serves 3 to 4 as an appetizer.
 

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