Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.

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Spicy Wings


Chevy's Spicy Wings
Copycat Recipe



Wings
1/2 cup olive oil
1 cup Fuego spice mix
5 lbs chicken drummettes
1/1/2 cups blazing BBQ sauce
6 sprigs cilantro
2 1/2 cups el rancho dressing



Fuego Spice Mix

1/4 cup paprika

2 teaspoons cayenne
2 tablespoons salt
2 teaspoons ground white pepper
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons oregano




Blazing BBQ Sauce
2 tablespoons olive oil
1/2 cup chopped yellow onion
2 tablespoons minced garlic
1 teaspoon ground cumin
1 tablespoons dark chile powder
1 cup ketchup
1/3 cup malt vinegar
3/4 cup firmly packed dark brown sugar
1/4 cup dark soy sauce
2 tablespoons worcestershire sauce
2 tablespoons chipotle puree


El Rancho Dresssing

1 cup buttermilk
1 tablespoons freshly squeezed lime juice
1 tablespoons minced cilantro
1 tablespoons finely diced yellow onion
2 teaspoons minced garlic
1/2 teaspoons salt
2 teaspoons black pepper
1 1/2 cups cold mayonnaise



To Make Wings:  Preheat oven to 350 degrees.  Mix the oil and spice mix  in a large bowl. Add the chicken wings and toss until each piece is fully coated. Place the wings in a large baking pan and bake for 30 minutes.  Cool wings, then cover and refrigerate until ready to finish preparing.

To Grill Wings:  Prepare the coals in a charcoal grill or preheat a gas grill.  When coals are hot, grill wings until heated through, turning continually as they cook, about 4 minutes.  Transger to a large mixing bowl, add the BBQ sauce and toss until the wings are completely coasted.  Transfer wings to serving platter, garnish with cilantro and serve with the dressing for dipping.

To Make BBQ Sauce:  Heat oil in a saucepan over medium heat.  Add onion, garlic, cumin and chile powder and saute until the onions are soft.  Add the vinegar and deglaze, stirring and scraping the bottom of the saucepan to loosen all the brown bits adhered to the pan.  A add the rest of the ingredients and simmer until slightly thickened.  Transfer to a blender or food processor and blend until smooth.  Place in an airtight container and refrigerate until ready to use or for up to 3 days.

To Make El Rancho Dressing:  Place mayonnaise in bowl and add all ingredients on top. Whisk all togehter well. Store covered in refrigerator until ready to use. Keeps 1 week in refrigerator.

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