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Smoked Habanero Wings with Avocado-Tomatillo Sauce

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For wings:  
2 1/4 lbs chicken wings, split
1 cup Spicy Habanero Wing Sauce, divided
1 tablespoon butter
1 cup applewood smoking shavings 

For Sauce:
1 lb tomatillos, husk removed and rinsed
1 jalapeno, de-seed and ribs removed
1/2 medium sweet onion, cut into half moons
2 cloves garlic
2 ripe avocados
1 tablespoon lime juice
3/4 cup sour cream
3/4 teaspoon kosher salt
1 1/2 tablespoon cilantro, chopped



1.  Toss wings with 1/2 cup of the Spicy Habanero Sauce and let marinate for a least 30 minutes but 2 hours is recommended.  
2.  To make the sauce, preheat broiler.  Toss the tomatillos, jalapeno, onion, and garlic in olive oil.  Transfer to a baking sheet with rimmed sides.  Place close to the broiler element and roast until browned, turning over to brown other side as well.
3.. Tranfer the vegetables to the cup of a blender and process until smooth.  Add lime juice and process again. Transfer all of the puree to a mixing bowl and fold in sour cream.  Season with salt and chopped cilantro.  Chill until ready to serve.  
4.   Preheat oven to 400 degrees.
5.  To make a stove-top smoker, fill the bottom of a large stockpot with dry applewood shavings, place a layer of foil over the shavings.  Insert a colander or collapsible steamer basket, small enough to fit inside the pot over the foil.  
6.  Place wings in a tight single layer in the colander or basket and cover with a lid.  Turn the heat to medium-high.  Once it begins to smoke, reduce the heat slightly and smoke for 10-15 minutes until wings are golden brown, flipping halfway through the smoking process.  
7.  Transfer the smoked wings to a rimmed baking sheet fitted with a rack and bake in the oven until an internal temperature of 160 degrees is reached, approximately 15 minutes.
8.  Heat remaining 1/2 cup of Spicy Habanero Sauce until warm and stir in butter.  
9.  Toss smoked wings with sauce and serve with Avocado-Tomatillo Sauce