Spicy Mead Glazed Chicken Wings with Charred Apple Salsa
Ingredients
- 2 Dozen Chicken Wings
- 1/4 Cup Chopped Shallots
- 1/4 Cup Honey
- 1 Tbsp Chopped Fresh Garlic
- 2 Cups Mead
- 1 Cup Lime Juice
- 2 Tbsp Chopped Fresh Jalapeno or other hot chili pepper
- 2 Tbsp Chopped Fresh Cilantro
- 1 tsp Ground Fresh Cumin
- 1/2 tsp Ground cinnamon
- avocado oil for cooking
- Salt and Pepper to taste
- 1 tsp Corn starch
- For Salsa:
- 1/4 Cup Chopped Fresh Onion
- 1 tsp Chopped Fresh Ginger
- 2 Tbsp Avocado or coconut Oil
- 1/2 Cup Chopped Fresh Red Bell Pepper
- 1 tsp Chopped Fresh Jalapeno
- 1/4 Cup Lime Juice
- 1/4 Cup Mead
- 2 to 3 each Hearty apples, cored and quartered, skin on
- 2 Tbsp Chopped Fresh Cilantro
- 2 Tbsp Chopped Fresh Scallion
- 1/2 tsp Ground Cumin
- 1/2 tsp Chili Powder
Instructions
- Saute the shallots and garlic for the marinade and glaze in a little oil over medium heat until translucent. Add in the rest of the ingredients except for the Cornstarch and bring to a boil. Stir as needed. Allow the flavors to blend and the liquid to reduce by about 10%. This should take about 1 to 2 minutes over high heat.
- Mix the cornstarch with a little water and Whisk in. Keep cooking until it becomes lightly thickened. Remove from heat.
- Place chicken wings in a bowl and pour about 1/2 of the glaze in with the wings. Toss to even coat with the mixture. Refrigerate the wing for at least 2 hours, overnight if possible so the marinade can work its way into the wings.
- Make the salsa: Preheat a grill. Toss the apples with a little oil, Mark them on a grille until they are just cooked. Don't burn them, but leave some marks. You don't want them mushy. Let them cool. Then dice them and all your vegetables. In a pan over medium high heat, heat some oil, Saute the onions and ginger. add the lime juice and mead. Bring to a boil. whisk in the spices. Remove from the heat. mix all ingredients together. If you want a more dippable salsa, pulse it in a food processor.
- Preheat an oven to 550 degrees. Spray a sheet pan with pan spray and spread out the wings evenly. roast for about 20 minutes, they should get some good color, but be careful not to burn them. If they aren't quite cooked, leave them in for a couple more minutes. Take the wings out, glaze with the mead mixture. Pop back in the oven for a few minutes until the glaze adheres to the wings. Serve hot with the Apple salsa.