Servings: 10
Ingredients
- 2 lbs. Chicken Wings, trimmed (optional)
- ½ cup Chef Merito® Chicken Seasoning
- 1 cup Chef Merito® Chicken Marinade
- 1 cup Chef Merito® Seasoned Bread Crumbs for chicken
- ½ cup Chef Merito® Mojo Criollo
- 1 cup Orange marmalade with natural zest
- 4 Tbsp. Soy sauce
- 2 cups Vegetable oil
- Chef Merito® Garlic Salt (season to taste)
Chef Merito® Adobo Dip
- 1 Cup Mayonnaise
- 4 Tbsp. Chef Merito® Adobo Creole Style Seasoning
In a bowl, using a whisk, blend the mayonnaise and Chef Merito® Adobo Creole Style Seasoning; mix well and refrigerate.
Chef Merito® Creole Salsa
In a saucepan, mix the orange marmalade and soy sauce and bring to a boil. Once the mixture begins to boil, add the Chef Merito® Mojo Criollo and continue to boil. Remove the salsa from the pan and let it cool.
Preparation
- Thoroughly rinse the chicken wings and pat dry with paper towels.
- Place the chicken wings in a bowl and add the Chef Merito® Chicken Seasoning, mixing well using tongs.
- Add a cup of the Chef Merito® Chicken Marinade to the chicken wings and mix well. Place the chicken wings in a sealable bag, ensuring no air remains. For the perfect marinade, refrigerate for 2 hours.
- In a bowl, mix the Chef Merito® Seasoned Bread Crumbs with Chef Merito® Garlic Salt and Chef Merito® Chicken Seasoning to taste; mix well.
- Once the chicken is marinated, remove from the bag and drain all the juice. Place each wing, one by one, in the bowl with the breadcrumb mixture, ensuring each is breaded thoroughly.
- Preheat the oil in a pan to approximately 350°F; cook the chicken wings for 5 minutes on each side or until golden. Remove the chicken from the pan and drain excess oil using a strainer and paper towels. Let the chicken wings cool.
- In a separate pan, bring the Chef Merito® Creole Salsa to a boil, then add the chicken wings. Ensure the chicken wings are covered in salsa, then remove from the pan.
- Serve the wings with the Chef Merito® Adobo Dip.
