HOUSTON – Calling all foodies to one of the biggest food festivals in Texas with a purpose!
What started in Dallas in 2010 became a huge food sensation and spread to Houston.
Chefs for Farmers Houston Food and Wine Festival is a two-day festival bringing together the best local chefs and farmers to showcase their flavors. Due to the success in previous years, they are back for the third time in Houston.
Happening this weekend, September 28 and 29 from 1 – 5 p.m., you can indulge in delicious bites and support Urban Harvest and the Houston Food Bank at Autry Park. General admission tickets are $145/day and VIP tickets are $195/day with extra perks. But this week only, ‘Houston Life’ viewers will receive $30 off any tickets on either day with promo code friends30. Hurry and click here to get your discounted tickets now. The offer ends this Thursday by 5 p.m.
Today on the show, we were in for a treat. Bobby Matos, Culinary Director, Little Rey, State of Grace, La Lucha, and Superica stopped by the studio with a preview of the event and a delicious smoked chicken wings recipe you can recreate in your own kitchen. Watch how he prepares it in the video above or scroll below for the recipe.
SMOKED CHICKEN WINGS
Ingredients:
1 gal. Canola Oil
1.5 qts onion, diced
2 cups Peanuts
1 qts toasted garlic
2 cups raw white sesame seeds toasted
6 qts Guajillo chile, stemmed
10 ea Pasilla Oaxaca, stemmed
1.5 qts Arbol chile, stemmed
4 ea El Milagro tostadas
1.5 cup Chicken base, Knorr
1 Tbsp Cumin, ground
1 Tbsp Mexican oregano, dried
1 tsp Clove, ground
Prep:
Step 1: Pour Standard Chicken Brine over chicken wings. Brine for 4 hours. Remove chicken wings from the brine.
Step 2: Using a large lexan, transfer a single layer of the brined chicken wings. Thoroughly coat the chicken in Achiote Marinade. Add one even layer of chicken at a time, repeating until the lexan is full, but not overly so.
Initial Cook:
Prepare the smoker to medium-hot, looking for 350-400°F degrees.
Smoke/roast until internal temperature of 165°F – should take about 40 minutes.
Transfer to sheet pan/hotel pan and allow to cool.
Tips & Notes:
Chicken wings should be removed from the brine after 4 hours to avoid over-brining. Stay ahead with chicken wings prep by having a second set of raw chicken wings ready to brine the next morning as needed.
Procedure:
- Place oil in a rondeau and heat to medium heat.
- Add onions, peanuts, and garlic, and cook until garlic is lightly roasted.
- Add sesame seeds and continue cooking until lightly roasted.
- Add guajillo, and pasilla, and cook until chiles deepen in color.
- Add arbol and the rest of the ingredients and cook until arbol changes to a deep red color.
- Remove from heat and allow to cool to room temperature.
- Transfer the mixture into an 18-qt Cambro.
- Use the large stick blender and process until the chiles and peanuts are the size of red chile flakes.
- Transfer mixture in batches to the vita prep and blend until chiles are fine but not smooth.