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Tailgate Gourmet: Chef Robert Del Grande’s BBQ Chicken Wings Pibil Style

Tailgate Gourmet: Chef Robert Del Grande’s BBQ Chicken Wings Pibil Style:

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week Robert Del Grande, Chef of the restaraunt Cafe Annie in Houston, Texas, shares his recipe for BBQ Chicken Wings Pibil Style.


BBQ Chicken Wings Pibil Style


• 2 dozen chicken wings
• 1 cup adobo (see recipe below)
• 1 tbl dried oregano
• 2 each banana leaves: 2 sections measuring approx. 9 by 14 inches

Directions

In a mixing bowl, combine the chicken wings, the oregano and the salt and pepper with 1 cup of the adobo sauce. Toss or mix to evenly coat the wings. Remove the thick rib from the banana leaves. Cure the banana leaves by passing them over an open flame or a warm griddle. They will become very supple.Line a baking dish, just large enough to hold the chicken wings in a double layer, with one half of the cured banana leaves. Layer the chicken wings over the banana leaves. Place another layer of banana leaves over the top of the chicken wings. Seal the baking dish with foil. Pre-heat and oven to 350F. Bake the sealed pan with the chicken wings for approx. 1 hour or until the chicken wings are cooked through. Allow the sealed roasting pan to cool to room temperature, then chill overnight or even for two to three days.

RED CHILI ADOBO SAUCE

• ½ oz guajillo chiles
• ¼ oz ancho chiles
• 4 each garlic cloves
• 1 oz white onion
• 1 each bay leaf
• 1 tsp orange zests: chopped
• 1 each chipotle chile in adobo
• 1 tbl cider or rice vinegar
• 1 tbl brown sugar
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp fennel seeds
• ¼ tsp allspice berries: crushed or ground
• Pinch cinnamon

Directions

Combine chiles, garlic, onions, bay leaf and orange peels in a pot. Add 2 cups of water to cover the ingredients then simmer for 20 minutes or until the chiles are soft. Drain off the liquid & discard. Transfer the drained simmered ingredients to a blender. Add the remaining ingredients. Add 1 cups water. Puree until smooth. Adjust salt & pepper to taste.

SPICY CILANTRO BUTTERMILK SAUCE

• 4 each garlic cloves: poached in water until soft enough to mash
• ½ cup mayonnaise
• 1 tbl extra virgin olive oil
• 2 tsp lime juice
• ½ cup buttermilk
• ½ cup cream
• 1 each serrano chile: minced
• ¼ cup cilantro: chopped
• ¼ tsp salt
• ¼ tsp black pepper

Directions

Mash the soft poached garlic cloves until smooth. Combine the mashed garlic cloves with the mayonnaise, olive oil and lime juice. Stir vigorously until smooth. Stir in the buttermilk & cream until smooth. Add the remaining ingredients. Adjust seasoning to taste.


RELATED: Don’t like Crab? How about some chicken wings instead?


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