Good Morning America Recipes

Chorizo Chicken Wings

A Crispy Tasty Treat

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Sara Moulton shares some delicious snack ideas for the New Year.
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Servings:4-6
Difficulty: Easy
Cook Time: min

Several years ago we invited the viewers of "Good Morning America" to compete in a "Cut the Calories" contest. The winning entrée was Oven-Fried Chicken with Andouille Sausage by Sandy Green of Wayne, Pennsylvania. It was completely delicious, even though it was low fat, low-calorie, and low-salt. The secret ingredient was Rice Krispies. Sandy's little secret was part of my inspiration for this dish. I fattened up the recipe after that.

Ingredients

  • 2 pounds chicken wings
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 ounces chorizo sausage, casing removed and very finely chopped
  • 2 cups Rice Krispies
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 2 teaspoons sweet or hot paprika
  • 1 teaspoon groun cumin
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1/3 cup mayonnaise
  • 2 garlic cloves, minced
  • 3 teaspoons sherry vinegar
  • Cooking Directions

    Cut off the very tip of the chicken wings, known as the wing tips, and reserve for stock. Find the joint where the remaining two parts of the wing are joined and cut through the joint to halve.

    Preheat the oven to 400°F. Heat the oil in a small skillet over medium heat. Add the chorizo and cook, stirring, until lightly browned, about 3 minutes. Drain on paper towels. Cool to room temperature.

    Place the Rice Krispies in a plastic bag with a resealable closure and roughly crush with a rolling pin. Transfer to a large bowl and stir in the cooked chorizo, Parmigiano-Reggiano, paprika, cumin, salt, and pepper

    Combine the mayonnaise, garlic, and vinegar in a large bowl. Add the chicken wings and toss well to coat. Roll the wings in the Rice Krispies mixture until well coated. Arrange in one layer on a lightly oiled baking sheet and bake until golden, 30 to 35 minutes. Serve hot.

    Recipe courtesy "Sara Moulton Cooks at Home," Broadway Books, 2002.

    This recipe was styled by chef Karen Pickus for Good Morning America.


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