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Oven-Fried Chicken Wings al Pastor

Note: In anticipation of the Super Bowl on February 6, we've deemed this week Wing Week. Each day this week, our Wing Man Josh Bousel will be sharing a different non-Buffalo wing recipe for your party platters next weekend. He went through 100 wings for this—pretty impressive, eh? Take it away, Josh! —The Mgmt.

When I was given theWing Week assignment (totally awesome e-mail to receive), I knew right off the bat that I wanted some sort of Tex-Mex or Mexican variety in the mix. It's up there with barbecue for one of my favorite cuisines. I racked my brain thinking of possibilities, everything from tequila and lime-soaked wings to ones crusted in tortilla chips. Then the term "wings al pastor" popped into my mind; I knew it was destiny.

I've been incredibly happy with this al pastor recipe, so I stuck with that as the base. The wings were given a night to soak in some flavor of the marinade, then roasted for 45 minutes in a 425°F oven and finished with a sprinkling of pineapple, cilantro, and lime juice.

I would like to congratulate my brain for thinking of these, because I totally fell in love with them. Most of the flavor came from the thick paste that clung to the wing, which deeply browned in the oven. The heat was fairly mild, but there was a strong, special earthiness from the guajillo and chipotle chiles. They definitely needed the pineapple and lime to bring some freshness to the party, otherwise they would probably fall flat. A lack of skin crispiness did leave a little something to be desired, but that was easily overlooked as juices from the chicken flowed together with the all the excellent flavors that make al-pastor-anything such a treat.

Al pastor recipe adapted from Steven Raichlen

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