Chicken Wings With Salsa Verde Recipes

CHICKEN SALSA VERDE

Steps:

• For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
• Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
• For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

CHICKEN WINGS WITH SALSA VERDE

Steps:

• Prepare the brine: In a large soup pot, bring 8 cups water to a boil. Add the kosher salt, peppercorns and garlic; remove from heat. Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag. Add another 8 cups water, then add the wings and twist the bag closed. Refrigerate for 4 hours. Mix all the rub ingredients in a resealable plastic bag. Drain the wings. Rinse under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this a day ahead.) Preheat the broiler. Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan. Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden. Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste. Slowly add the oil and puree until smooth. Serve the wings with the salsa.