New Mexican Chipotle Wings of Fire
New Mexican Chipotle Wings of Fire - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 pound raw almonds
1 pound raw filberts
3 tablespoons tamari
1 tablespoon ground chipotles
1 teaspoon salt -- (to taste)
Toss nuts with tamari in a bowl until completely coated. Add salt to taste and chilies. Spray baking sheet with Pam and arrange nuts in a single layer. Smoke at 300F for 1/2 hour stirring once after 15 minutes. Allow to completely cool so that they will be crunchy. These are great with beer, in oatmeal, and on salads.
Nuts are very easy to do on a smoker. I have smoked them at cooler temps and high temps and they seem the best when done at 300F for 1/2 hour. That would be over the hot spot in an offset smoker. Any wood will do but hickory is especially nice.
Get raw nuts in bulk at your health food store. Almonds, filberts, pecans, walnuts, peanuts are all good. The nuts need to be moist in order for the smoke to stick. 2 tablespoons of melted butter is right for 1 pound of nuts. You can also spray them with Pam. I recently have found 2 tablespoons of tamari soy sauce gives a wonderful subtle richness and will hold the smoke and spices. This also leaves them with a nice, dry coating. They will also need salt. Use a fine grain, not coarse kosher, to taste.
After tossing with butter, tamari, or Pam, add your spices. You can get very elaborate or not. I like heat and will sometimes add some hot sauce to the butter. Try any of the seasoned salts. One recipe from the chileheads list asked for 2 TABLESPOONS of Dave's Insanity in the butter. These were hot. No...they were HOT. Weird thing was, that burned cat flavor from Dave's had vanished.© Jim Catanich
"I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!" - donna
"The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible." - janiece mason
"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.
"Here's a simple recipe for preparing the holiday bird. It will be tasty and perfectly browned every..." - mary p
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken..." - marian
"You might as well bake pumpkin bread in the large batch called for here, because everyone ..." - jjohn32