Best 3 Cuban Mojo Wings Recipes
Indulge in the tantalizing flavors of Cuban mojo wings, a delectable dish that captivates the senses with its unique blend of tangy, savory, and aromatic spices. These crispy wings are coated in a tantalizing mojo sauce, a traditional Cuban marinade made with citrus juices, garlic, cumin, and oregano. Perfectly balanced and bursting with flavor, these wings are sure to be a hit at your next gathering.
This article presents two irresistible recipes for Cuban mojo wings: one for the classic oven-baked wings and another for irresistibly crispy air fryer wings. Both recipes provide step-by-step instructions to guide you through the process, ensuring perfect results every time.
For the oven-baked version, you'll create a flavorful mojo marinade by combining zesty orange and lime juices with aromatic garlic, cumin, oregano, and a touch of heat from cayenne pepper. The wings are generously coated in this tangy mixture and baked to golden perfection, resulting in tender, juicy meat that falls off the bone.
In the air fryer variation, the wings are seasoned with a delightful blend of garlic powder, cumin, oregano, salt, and pepper before being coated in a mixture of orange and lime juices. Air-frying these wings yields an incredibly crispy exterior while maintaining a moist and succulent interior.
Accompany these delectable wings with a selection of dipping sauces to enhance the dining experience. A traditional Cuban mojo sauce, with its vibrant citrus flavors, perfectly complements the wings. Alternatively, experiment with other dipping options like creamy ranch dressing, tangy barbecue sauce, or a spicy sriracha mayo for a more adventurous twist.
Whether you prefer the classic oven-baked or the crispy air fryer version, these Cuban mojo wings are sure to satisfy your cravings for bold and flavorful dishes. Gather your ingredients, follow the detailed instructions, and prepare to embark on a culinary adventure that will transport your taste buds to the vibrant streets of Cuba.
CUBAN MOJO CHICKEN RECIPE
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Steps:
- Gather the ingredients.
- In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
- Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
- Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
- Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
- Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
- Garnish with orange and lime slices (if using) and serve with rice and black beans.
Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CUBAN-STYLE SLOW COOKER MOJO CHICKEN
Tangy and bright citrus flavors light up the taste of this chicken, prepared in the slow cooker. Boneless, skinless chicken breasts are slow-cooked in a mixture of citrus juices and seasonings. You can shred the chicken breasts for an ingredient in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole, as a main dish, with the yummy sauce. We like these whole, with Cuban Black Beans I, a recipe from the site, and steamed white rice.
Provided by Bibi
Time 2h55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
- Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
- Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
- Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 9 g, Cholesterol 131.8 mg, Fat 9.9 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 1.7 g, Sodium 441.2 mg, Sugar 3.3 g
TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)
There are many variations of mojo. It is the signature marinade of Cuba and it finds its way into many varied dishes. After searching through many recipes and cookbooks; I found this in on www.icuban.com and in "Three Guys from Miami Cook Cuban" by: three brothers-in-law, Glenn Lindgren, Raul Musibay and Jorge Castillo. Many mojos do not include oil; with or without oil the key element is "sour" orange, an almost bitter orange that grows throughout Cuba and now it flourishes in most Miami backyards. In a pinch use: 2 parts orange juice to 1 part lemon juice and 1 part lime juice. The key to a good mojo is in the proportions; garlic, salt, whole black peppercorns and sour orange juice are it's main ingredients.Update: 04/14/08 add a teaspoon of cumin (if you so desire) there are many recipes that call for it but we don't use it here! I have been using this mojo since I left my mother's house, as we always used it in Cuba and Haiti.:)
Provided by Manami
Categories Lemon
Time 50m
Yield 50-60 serving(s)
Number Of Ingredients 7
Steps:
- Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
- Stir in juice.
- Allow to sit for at least 30 minutes or longer at room temperature.
- *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
- Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
- Allow to sit for at least 30 minutes or longer at room temperature.
- In a saucepan heat olive oil to medium hot & then remove from heat.
- Whisk oil in garlic-juice mixture, until well blended.
- Stores for at least a week in the refrigerator.
Tips:
- Use a good quality chicken wings: Fresh, plump chicken wings will give you the best results.
- Marinate the wings for at least 30 minutes: This will help the flavors to penetrate the chicken and make them more juicy.
- Don't overcrowd the wings in the pan: This will prevent them from cooking evenly.
- Cook the wings until they are crispy on the outside and cooked through on the inside: This will take about 15-20 minutes.
- Serve the wings with your favorite dipping sauce: A mojo sauce is a classic Cuban dipping sauce, but you can also use a barbecue sauce, ranch dressing, or honey mustard.
Conclusion:
Cuban mojo wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. With their crispy skin, juicy meat, and flavorful mojo sauce, these wings are sure to be a hit with everyone who tries them. So next time you are looking for a new chicken wing recipe, give Cuban mojo wings a try. You won't be disappointed!
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