Oven-Fried Chicken Wings Al Pastor Recipe

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Finely dice the remaining pineapple round. Move wings to a platter, sprinkle with pineapple, cilantro, and the juice of 1 lime. Serve immediately.