After grilling tamales, salmon and shrimp in corn husks, I decided to experiment with grilling wings in corn husks. The results were fantastic. The husks seal in the juices, giving you moist wings straight off the grill. Find corn husks in any Latin grocery and buy a 50-pack. While you're making Mexican wings, you might as well whip up a batch of tamales too.
- 12 large chicken wings, at room temperature
- 3 dried Anaheim chile peppers
- 1 head of garlic
- 1 tablespoon olive oil
- 1/2 pound tomatillos, husked and rinsed
- 1 tablespoon sugar
- salt to taste
- 16 ounces fresh or dried corn husks
- lime wedges, to garnish
- Preheat oven to 400°F.
- Remove outer skin of the garlic head and cut 1/2 inch off the top.
- Drizzle garlic with olive oil, then put garlic on a baking sheet. Cover with foil and bake for 45 minutes to 1 hour, or until golden brown in the middle.
- While the garlic is roasting, place the peppers in a bowl and cover with hot water. Let sit for 30 minutes to soften.
- Remove the garlic from the oven and turn on the broiler. Put the tomatillo on a foil lined baking sheet and broil for about 10 minutes, turning it over once.
- Squeeze the garlic cloves into the food processor and add the peppers, tomatillo and sugar. Puree mixture until smooth.
- If using dried corn husks, soak them in hot water for about 15 to 25 minutes until pliable, then pat dry.
- Lay husks on dry work surface and place a wing in each husk. Roll the husk around the wing and use a piece of string to tie both ends closed, creating a packet.
- Heat your grill to medium heat. Lay the packets seam side down on the grill and cook 10 to 15 minutes on each side, or until wings are cooked through. Don't worry if the husks are charred.
- Serve wings in the charred husks with wedges of lime.
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