Spice Up Game Day with Achiote Wings

By Tasty · 45 min

Ingredients

Instructions

1. Blend the achiote paste, onion, garlic, bay leaves, orange juice, lime juice, salt, peppercorns and cumin on high until smooth.
2. Toss the chicken wings in the marinade until fully coated, cover and refrigerate overnight or at least 4 hours. Rinse out the blender.
3. Blend the achiote paste, onion, garlic, orange juice, lime juice, salt and peppercorns on high until smooth to make the wet rub. Clean the blender.
4. Drain the marinade from the wings and toss them with the wet rub until well coated.
5. Preheat the grill to medium-high. Arrange the wings on the grates and cook for 30 minutes, flipping every 5 minutes, until the internal temperature reaches 165°F (75°C).
6. Remove the wings and rest them for 5 minutes.
7. Grill the pineapple slices and habanero peppers for 5 minutes per side, until tender with grill marks.
8. Blend the grilled pineapple and habanero with the cilantro, sour cream, mayonnaise, heavy cream, lime juice, salt and pepper until smooth.
9. Arrange the wings on a platter and drizzle with the dressing or serve it alongside as a dip.

Summarized from Tasty's video. Watch it for the details.

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