Yield: 12 servings.
AVOCADO-ORANGE CREMA:
3 cups sour cream
1/2 cup orange juice, fresh
2 tsp. cumin, ground
1 tsp. cayenne pepper, ground
1 tsp. salt
1 1/2 cups avocado, fresh, diced
TEQUILA-LIME MOJO:
1 1/2 cups lime juice, fresh
1 1/2 cups olive oil
1/2 cup red onion, fresh, minced
1/2 cup red bell pepper, fresh, minced
1/4 cup garlic, fresh, minced
1 tsp. kosher salt
1 tsp. black pepper, table grind
FAJITA VEGETABLES:
6 cups yellow onion, fresh, julienne
6 cups red bell pepper, fresh, julienne
1/2 cup salad oil
1/4 tsp. salt
1/4 tsp. black pepper
* * *
72 TysonÆ FC Crispy Wings of FireÆ, jumbo (#9433)
3 cups Tequila, CuervoÆ Gold
12 jalapeños, fresh, grilled, room temperature
12 cilantro sprigs, fresh
For Avocado-Orange Crema: Combine ingredients, except avocado, in a bowl and whisk to blend. Fold diced avocado into crema mixture. Cover and chill to hold.
For Tequila-Lime Mojo: Combine ingredients in food processor bowl and process until smooth. Cover and chill to hold.
For Fajita Vegetables: Combine in bowl and toss to blend. Transfer to parchment-lined sheet pan. Roast in preheated conventional oven at 450°F for 12-15 minutes, or until onions are beginning to caramelize. Remove from oven. Keep warm.
To Assemble Single Serving: Place 1 cup vegetables on cast-iron fajita skillet. Layer 6 wings over vegetables. Bake in preheated convection oven at 375°F for 15 to 20 minutes. Remove from oven.
Splash wings with 1/4 cup mojo and spritz with 2 Tbsp. tequila. Light with a match to flame. Finish with 1/2 cup avocado crema, 1 grilled jalapeño, and 1 cilantro sprig.
Photo Credit: TYSON FOODS, INC.
