Garlic and Lime Wings

Ingredients:
4 pounds chicken wings, cut at joints
2 teaspoons cumin seeds
2/3 sup freshly squeezed lime juice (about 5 limes)
1/3 cup olive oil
zest of 2 limes
6 garlic cloves, finely minced
2 teaspoons dried marjoram

prep:
-cut wings at joints and throw out wing tips
-set aside in fridge



-warm skillet and toast cumin seeds until golden and very fragrant
-make sure you shake the pan to ensure that they don't burn and even the cooking
-once cooked crush cumin in a mortar with a pestle
-add to bowl
If you do not have one just use a bowl and something that is able to crush the seeds




-mince garlic (I used a food processor)
-add to bowl


-zest 2 limes
-add to bowl



-add 2/3 cup lime juice to bowl



-add dried marjoram to bowl



-add 1/2 cup olive oil to bowl



-mix and pour over wings
-cover and marinate for 1 hour



While the chicken is marinating, you can start on making the chipotle mayo!

Chipotle mayonnaise:
1 cup mayonnaise
-used fat free miracle whip
1/2 cup sour cream
2 to 3 canned chipotle chiles in adobo sauce
-used 2 peppers
1 tablespoon of the adobo sauce
1 tablespoon Dijon mustard

I used a food processor to make the sauce. If you do not have one you can use a bowl and whisk, and dice up the pepper (with gloves).

-add mayo, sour cream, mustard, adobo sauce



-add adobo peppers with mixture (We used two peppers, and it was SPICY. If you have a sensitivity to spicy foods I would recommend a 1/2 to 1 pepper).



-Mix and place in fridge
-Get your crock pot out and place temperature on high
-Heat a large skillet over medium high heat
-Lift the chicken out of the marinade, reserving the marinade, and brown the chicken in the skillet, 3 to 5 minutes per side.
-As the wings brown transfer them to the crock pot.
-Pour over the remaining reserved marinade, cook on high for 3 to 4 hours.



-after chicken is done cooking place on plate with sauce and ENJOY!