Mojo Drummies

Mojo Drummies

Every year around the Super Bowl, I try to come up with a new wing recipe. This year I found chicken drumettes on sale and decided to make Mojo Drummies. You could use this same marinade and technique to make regular wings. Just separate the flaps from the drumettes with kitchen scissors. Also, snip the points from the flaps.

Mojo sauce is popular throughout the Spanish speaking world. The sauce I made is based on Cuban Mojo. You could  make an extra batch of this sauce and marinate pork over night or fish or shrimp for 30 minutes.

Sour orange or bitter orange is an ingredient that can be found in the Hispanic food aisle of your grocery store. If you cannot, then you can order it from Amazon. I like Badia.

Servings:  1 dozen wings

Hardware:  Measuring spoons and cups, a knife and cutting board, food prep gloves, a plastic container with a lid that is large enough to hold all the wings, a small plastic container with a lid, a whisk, paper towels, a plate, tongs, a baking sheet, a cooling rack (optional), foil

Time: Active time: 10 minutes Cook time: 50 minutes, Marinating time: 2-24 hours, wings in variable time

Ingredients:

• 1.5 pounds chicken drumettes (or a dozen wings)
• 2 sticks of butter at room temperature
• 20-ounce jar sour orange
• ¼ cup olive oil
• ¼ cup fresh cilantro
• 2 tablespoons fresh oregano
• 2 teaspoons ground cumin
• 6 garlic cloves
• 1 green onion
• 1 jalapeño
• 1 teaspoon salt
• Cooking spray

1. Dice the garlic cloves. Slice the green onion as thin as possible, both the white and green parts. Cut the jalapeño into thin rings. Mince the herbs. Pour the sour orange and oil into the large plastic container. Whisk the veggies, herbs and salt together until the oil and water are as mixed as you can get it. Set aside ¼ cup of the sauce, making sure to get some veggies and herb. Place the reserved sauce in the fridge until you need it.
2. Place the drumettes in the mojo sauce, making sure they are all covered in sauce. Cover with a tight lid and refrigerate for at least 2 hours. I refrigerate them overnight
3. When you are ready to make the drummies, preheat the oven to 400°. Remove the butter and the reserved sauce from the fridge.
4. Line the baking sheet with foil. If you have a cooling rack place it over the foil-lined sheet. Spray with cooking spray.
5. Put on the gloves. Pour the sauce off the drummies and discard. Dry each drummy as much as you can and place it on the plate. This takes lots of paper towels but is important to get a crispy skin on the chicken. Rub each drummy in softened butter, making sure they are thoroughly covered.
6. Lay the chicken in a single layer on the cooling rack. Place in the oven and roast for 20 minutes. Flip and roast for 20 more minutes. If the skin isn’t crisp enough for you, place the chicken under the broiler. If you do this make sure to watch them so that they do not burn.
7. Remove the chicken from the oven and toss it with the reserved sauce. Serve warm.