Palomino Restaurant was a popular locale in Minneapolis in the early 1990s. While the restaurant can still be found in other cities, it closed in Minneapolis.  But, before it left, I was sure to secure it’s wing recipe.

Palomino Spicy Garlic Pepper Wings
Garlic Cilantro Marinade:
1 lg. head garlic, separated, peeled, minced
1 bunch fresh cilantro, chopped
2 tbsp. coarse black pepper
1 tsp. curry powder
¼ tsp red pepper flakes, crushed
1/3 c. soy sauce
½ c. vegetable oil
2 lbs. chicken drummettes

Spicy Garlic Pepper Sauce:
1½ tsp. cornstarch
5 tbsp. soy sauce
½ c. white vinegar
½ c. brown sugar
¼ c. honey
2 tbsp. chili sauce
2 med. garlic cloves, minced
1 tbsp oyster sauce
1 tsp. minced ginger root
1 tsp. kosher salt
1 tbsp. coarse black pepper
1 tsp. red pepper flakes, crushed
chives for garnish

For Marinade: Place cilantro, garlic, pepper, curry, red pepper and soy sauce in food processor; slowly add oil with machine running. Process until ingredients blend. Pour marinade over chicken wings, toss to coat. Refrigerate a minimum of 4 hours, or overnight. Bake in a 425° F. oven for 15 minutes, or until internal temperature is 160° F.  Remove from oven and refrigerate until ready to use.

For Sauce: Dissolve cornstarch in soy sauce. Combine with vinegar, sugar, honey, chili sauce, garlic, oyster sauce, ginger root, salt, black pepper and red pepper in a saucepan over medium-high heat.  Bring to a simmer, let cook, stirring occasionally, 5-6 minutes, or until sauce thickens.  Place in refrigerator until cool.  Makes 1 cup.

To Assemble: Place chicken wings in a large saute’ pan.  Pour 1 cup spicy garlic pepper sauce on top.  Cover with a tight-fitting lid.  Heat wings over medium-high heat 3-4 min., tossing occasionally to coat. Transfer to serving plate, top with remaining sauce and chopped chives.