Oven Fried Chicken Wings Al Pastor Recipes

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OVEN-ROASTED CHICKEN AL PASTOR TACOS



Oven-Roasted Chicken al Pastor Tacos image

Provided by Eddie Jackson

Time 4h45m

Yield 6 servings

Number Of Ingredients 31

Juice of 1 orange
1/4 cup cider vinegar
2 tablespoons ancho chile powder
2 tablespoons honey or agave nectar
2 teaspoons ground cumin
1 teaspoon ground oregano
4 cloves garlic, crushed
2 chipotle chiles in adobo
1 small red onion, chopped
Kosher salt
2 tablespoons vegetable oil, plus more for drizzling
2 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1 ripe pineapple
Juice of 1 orange
Juice of 1 lime
1 teaspoon honey
Kosher salt
6 slices pickled jalapenos, chopped, plus 1 tablespoon brine from the jar
3 tablespoons vegetable oil
6 cups finely shredded green cabbage
1 cup cilantro leaves
1/2 small red onion, thinly sliced
10 hard taco shells
Diced avocado, for serving
Crumbled queso fresco, for serving
Cilantro leaves, for serving
Pickled jalapeno slices, for serving
Thinly sliced radishes, for serving
Fire-roasted corn, for serving
Pico de gallo, for serving
Lime juice, for finishing

Steps:

  • For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
  • Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
  • Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
  • Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
  • Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
  • For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
  • For the tacos: Heat the taco shells according to the package directions.
  • Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
  • Use a sharp knife to make thin vertical slices.
  • Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.

OVEN-FRIED CHICKEN WINGS AL PASTOR RECIPE



Oven-Fried Chicken Wings Al Pastor Recipe image

Al pastor on its own is pretty awesome, but on chicken wings-now that's something special. Guajillo and chipotle chilies give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat.

Provided by Joshua Bousel

Categories     Snack     Appetizer     Appetizers and Hors d'Oeuvres

Time 6m

Yield 4

Number Of Ingredients 14

6 guajillo chilies
1 small white onion, coarsely chopped
3 1/2-inch thick pineapple rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 large or 2 small chipotle chilies in adobo
1 teaspoons adobo from canned chipotle chilies in adobo
3 lbs chicken wings, cut into drumettes and flats
2 tablespoons chopped fresh cilantro
1 lime

Steps:

  • Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Seed chiles, tear into pieces, and process in a spice grinder into a fine powder.
  • Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in the jar of a blender. Add orange juice, vinegar, chili powder, garlic, salt, oregano, cumin, chipotles, and adobo; puree marinade until smooth. Place chicken wings in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours to overnight.
  • Pre-heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and lay a wire rack inside. Arrange chicken wings on rack, leaving a little space between each wing. Place in the oven and cook until deeply browned, about 45 minutes.
  • Finely dice the remaining pineapple round. Move wings to a platter, sprinkle with pineapple, cilantro, and the juice of 1 lime. Serve immediately.

Nutrition Facts : Calories 509 kcal, Carbohydrate 16 g, Cholesterol 185 mg, Fiber 2 g, Protein 49 g, SaturatedFat 8 g, Sodium 810 mg, Sugar 7 g, Fat 27 g, ServingSize 4, UnsaturatedFat 0 g

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