Conventional chicken fajitas is a TexMex dish which normally sees chicken breast strips grilled or fried at very high temperatures with bell peppers and spices. This creation is then served with dips such as guacamole, salsa and soured cream, as well as tortilla wraps for assembling the finished product. In this recipe option, chicken wings replace the chicken breast strips and a wider variety of vegetables is used to introduce new flavors and textures to the dish.
Ingredients (Serves 1)
- 8 whole large chicken wings
- 2 tablespoons olive oil
- Salt and pepper
- 1 medium tomato
- 2 inch piece English/hothouse cucumber
- 2 garlic cloves
- 1 medium strength red chili
- 1 tablespoon extra virgin olive oil
- 6 basil leaves
- 1 hass avocado
- Juice of half a lemon (or lime)
- Generous handful of mixed stir frying vegetables of choice
- 2 tablespoons vegetable oil
- 1 teaspoon Mexican fajitas spice
- 3 tortilla wraps
Start your oven heating up to 400F/200C/Gas Mark 6. Pour a couple of tablespoons of olive oil in to a large bowl and season with salt. I didn't bother chopping up these wings or even removing the tips as they are going to be stripped of their meat as soon as they are cooked and cooled. Add the wings to the bowl and carefully stir fold them around with a wooden spoon to ensure they are evenly coated in the seasoned oil.
Lay the wings in a single layer on a deep roasting tray and put the tray in to the oven for half an hour.
The salsa and guacamole should be prepared as soon as the wings are in the oven. This will give the individual flavors the maximum amount of time to infuse. Alternatively, you may have the chance to prepare them a couple of hours in advance and stick them in your fridge until required.
Cut the tomato in half and scoop out the seeds with a teaspoon. Finely dice the flesh and add it to a small bowl. Cut the cucumber in half length ways and use your teaspoon again to scoop out the watery pulp and seeds. Finely dice the flesh and add to the bowl with the tomato. Seed the chili, set half of it aside and finely dice the second half for addition to the bowl. Peel the first garlic clove and grate it in to the mix. Lay the basil leaves on top of each other, roll and shred. Add to the bowl with the tablespoon of extra virgin olive oil and season with salt and pepper. Stir well, cover with plastic wrap and refrigerate.
Peel and stone the avocado. There are a great many ways in which this can be achieved but if you are looking for a quick and effective way to do it, you will find full details as part of my Smoked Fish, Egg and Avocado Salad recipe.
Put the avocado flesh in to a bowl and mash with the lemon juice, some salt and pepper. The lemon juice not only imparts flavor, it stops the avocado flesh oxidizing and discoloring. Finely dice the second half of the chili and mix it through the avocado paste, along with the peeled and grated second garlic clove. Cover with plastic wrap and store temporarily in your fridge.
When the wings come out of the oven, they should be just cooked and no more. You don't want them at the stage of being crisped up as the meat is to be further cooked for a short time. Lay them on a wire rack over a baking sheet and allow them to cool enough that they can be comfortably handled.
Peel the skin from the partly cooled wings and discard. The meat should be carefully pulled from the bones in clumps and added to a small bowl. The wing bones are perfect for making some chicken stock but can simply be discarded if you prefer.
The stir fry mix used in this instance was a combination of bell peppers as well as red onion, carrot, cabbage and sweetcorn and was bought in a pack from the supermarket. If you prefer, you could simply use the traditional bell peppers and onion or come up with a combination of your own. The cooking procedure is the same.
Bring your wok up to a high heat before adding the vegetable oil. Let the oil also come up to a high temperature before adding the vegetables and seasoning with salt, pepper and the fajitas spice. Stir fry for a couple of minutes before adding the chicken wings meat for a final minute, just to ensure it is fully reheated all the way through.
Spoon the salsa and guacamole in to serving ramekins and lay them on a plate with a suitable dish to hold the stir fry. Spoon the chicken and vegetables in to this dish.
The tortilla wraps should be heated in a hot dry frying pan for about ten seconds each side before being added to a serving plate.
Assembling the wraps is of course down to personal preference but try laying a track of the stir fry two-thirds of the way along a wrap diameter, Spoon on some salsa and guacamole, fold and roll before lifting to your mouth to take a bite.