This recipe is from my soon-to-be cookbook on wings; I need to develop ten more recipes, and then I can finish the book. This recipe evolved from a Venezuelan chicken recipe I had tried many years back, and the recipe did not work; one of those Food Network stars, who was more star than an actual chef or cook, but the flavors were there. So, over the years, I tweaked it and made it into a wing recipe, which made more sense.
1 1/2 to 2 lbs of chicken wings. I like to keep them whole, but you can cut them in two.
1 head of garlic, yes, the whole garlic, peeled.
1/2 cup of honey
1 jalapeno, seeds removed
1/4 cup avocado oil
1 tablespoon of peppercorns
Salt to taste
2 avocados, peeled and seeded
3 loved of garlic
handful of cilantro
handful of Italian parsley
2 limes, zested and juiced
1 shallot, peeled
Salt and Pepper to taste
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and place a rack on top. Spray the rack with non-stick cooking spray.
Place all but the wings into a blender and process until smooth. Place wings in a large bowl, pour sauce, toss, and set aside. Toss a few more times over the next fifteen minutes.
Place wings on the prepared baking sheet, place in the oven, and bake until nice and crispy, about thirty to forty minutes. Turn a few times during the baking process.
While the wings are baking, place all the sauce ingredients into a blender, and puree, stream in the avocado oil until smooth. The oil will keep the avocados from browning, well, slow it down.
Remove Wings from the oven, plate, and serve with the avacodo dipping sauce. It is the replacement for the Blue Cheese in Buffalo Wings.