CHAD’S CHUNKY SALSA/BLACKBERRY BAYOU WINGS
CHAD’S CHUNKY SALSA
What we need:
10 roma tomatoes, quartered lengthwise
4 clove garlic, rough chop
4 tomatillos
2 poblanos
2 anaheims
2 jalapenos
1 C med diced red onion
1/2 C cilantro
1 tbsp chili powder
1tsp cumin
½ tsp cayenne
1 tsp paprika
1 tsp salt
½ tsp pepper
3 tbsp lime juice
What we are doing:
In a mixing bowl with 2 T olive oil and a pinch of S&P, toss jalapenos, anaheims and poblanos.
In a 400 degree oven, place peppers on sheet pan and roast until skins turn brown. Remove
from heat and place in ziplocs to separate skins. Let cool. Separate skin and deseed peppers
and set aside.
In an appropriate sized pyrex, roast tomatoes, tomatillos and garlic after tossing in oil and s&p.
Same oven, same temp. Watch ‘em. Once you see a color change, pull and cool. Remove
tomatillo skins. Save all the juicy tomato and tomatillo love that has oozed loose.
Once all items are cooled, mix all ingredients. Portion and puree in blender or with immersion
blender to a chunky consistency. Cool and serve. Add tomato ooze as needed to reach perfect
consistency.
The salsa can hold in your fridge for up to 3 weeks, but it’s unlikely your guests will allow that.
And as always, adjust heat for varying palates. This is a template not a blueprint.
BLACKBERRY BAYOU WINGS
What we need:
Wings…up to you!
Olive oil
DRY RUB FOR WINGS
What we need:
1 tbsp brown sugar
1 ½ tbsp smoked paprika
1 ½ tsp Chili powder
½ tsp Cumin
2 tsp onion powder
2 tsp garlic powder
1 tsp kosher salt
½ tsp cracked black pepper
SAUCE FOR WINGS
What we need:
1-2 roasted habaneros (again, watch your heat level)
2 cup fresh blackberries
1 stick of butter
1 cup pineapple juice
½ cup maple syrup
¼ Louisiana Hot Sauce
¼ cup red onion
2 cloves garlic
2 tbsp Worcestershire
1 tsp fresh grated ginger
½ tsp cayenne pepper
1 tsp kosher salt
½ tsp cracked black pepper
What we’re doing
First, mix together all your ingredients for your rub, preferably in a larger bowl.
Lightly coat your wings in olive oil, and then take them on a ride through that rub. We’re not
trying to cake it on there, just give them a dusting.
Then place them out with a little space along a large baking sheet and throw them in the oven at
400. You could also take these puppies out the grill or use an air fryer to get the job done. The
key is making sure that the chicken is cooked through and has a slightly crispy exterior, but you
don’t want to cook all the juices out of them so you’ve got what better resembles a dry stick. Be
sure to turn them occasionally if you’re doing them in the oven or on the grill.
While your wings are cooking, it’s time to work on the sauce.
Grab a medium-size saucepan on a medium-low heat, and begin melting your butter. Add in the
rest of the ingredients slowly, finishing with the blackberries last, and let it all slowly cook down
in the pan at a simmer, being sure to whisk it occasionally to keep anything from sticking to the
bottom of the pan.
When the blackberries seem ready to disintegrate on their own, take your mixture and pour it
into a blender, getting it all to one consistency. Then, pour your sauce out through a strainer so
that you be sure to catch any blackberry seeds or other offending entities. Take your strained
sauce, and set aside to cool.
The final move is simply to pull your wings from the oven into a large bowl or container. Then
simply pour the sauce over and toss them, and you’re ready to go.
Serve with Ranch, Blue Cheese, Celery and/or Carrots.