The Betty Crocker Project : Tequila Fajita Vegan Chicken Wings

There has been a kind of overload of awesome happening lately.

Exhibit A: You might know Brea Grant from Heroes or maybe Friday Night Lights, but you will definitely know her from her upcoming role in Dexter. What you might not know is that she writes comic books and reads Meet The Shannons! She also made some bewitching 24 Hour Pickles! How kick ass is that? Answer : River Tam kick ass*.

Exhibit B: I found this marvelous tumbler full of ridiculously adorable and well-educated cats by Sarah Sobole and fell madly in love. It all began when I was sent this:

I've never really seen myself captured so completely in art before**. It's weird... it's like Sarah is spying on me right now. Or perhaps is my doppelganger.

Exhibit C: We made Tequila Fajita Vegan Chicken Wings. I know I've said this before, but if you get a chance to try out these Vegan Drumsticks from May Wah, you really need to. They're one of the best mock meat products on the market, and are great with pretty much any glaze or sauce we've ever tested them out with. They can be grilled, baked, or fried--pretty much making them a perfect replacement for those wings and drumsticks actual chickens need more than we do.

If you can't get your compassionate little hands on these wings, you can always use this Tequila Fajita baste on your favorite vegan chicken on a skewer, and then toss them in an actual fajita wrap. Whatever you do, make sure and make a batch of Salsa Verde. Honestly, it's an amazing combination of hot, tart, and savory that I can't praise enough. If it sounds like I'm gushing right now it's because I totally am.

All and all this week has ended on a high note, free of sudden and inevitable dinosaur betrayals and full of pretty dresses... Yes, I did finally get that bunny dress I've been tweeting about. Expect to see it in action soon, because I'll be wearing it this weekend when we film our first podcast!

Are you ready to be a big damn hero and make some kick ass vegan chicken wings? Grab your tequila and let's go!

This photo shows how the flour, herbs and cilantro make a crunchy and spicy crust over the vegan chicken.

Tequila Fajita Vegan Chicken Wings

• 1 Bag May Wah Vegan Chicken Drumsticks or 2 Cups of your Favorite Vegan Chicken on Bamboo Skewers (defrosted; some suggestions for Vegan Chicken are Gardein, Match Vegan Meats, LightLife Chicken Smart Strips and Morningstar Farms Chicken Strips)
• 1/3 Cup Lime Juice
• 4 Tablespoons Olive Oil
• 3 Tablespoons Fresh Cilantro (diced)
• 2 teaspoons Cumin
• 1 teaspoon Braggs
• 1/2 teaspoon Oregano
• 1/4 teaspoon Crushed Red Pepper
• 2 Cloves Garlic (minced)
• 1/4 teaspoon Agave Nectar
• 1 1/2 Teaspoons Tequila
• 1 teaspoon Whole Wheat Flour
• Dash of Liquid Smoke
• 1/2 teaspoon Hot Sauce (more if you want more of a kick)

Heat oven to 400.

In a large bowl, mix all ingredients except Vegan Chicken, 2 tablespoons of Olive Oil and Cilantro with a whisk until it makes a smooth sauce. Then mix in Cilantro with a large spoon.

Place your Vegan Chicken in a glass casserole dish and pour 3/4 of the Tequila Marinade over the top. let sit for one hour. Turn occasionally to make sure you evenly coat your Vegan Chicken. Before you put your Vegan Chicken into the oven, make sure all the Cilantro is on the Vegan Chicken and none is on the glass dish. You want it to bake onto the Vegan Chicken to make a crunchy crust or "skin" for lack of a better term.

Drizzle the remaining 2 tablespoons of Olive Oil over the Vegan Chicken and put in the oven for 10 minutes. Then brush more Tequila Marinade over the Vegan Chicken to keep it moist. Bake for another 10-15 minutes. Pull them out of the oven when they are golden brown and crispy.

Serve with a side of Fresh Salsa Verde for dipping and lots of napkins because they are juicy and delicious.

Fresh Salsa Verde

• 2 Pounds Tomatillos (whole and husked)
• 2 Tablespoons Jalapenos (sliced)
• 2 Cloves Garlic (minced)
• 1 teaspoon Cumin
• Pinch of Cayenne Pepper (more if you like it spicy)
• 1 Tablespoon Lime Juice
• 1 Tablespoon Fresh Cilantro
• 11/2 Cup Water

Place all ingredients in your chiquitita cast iron skillet, cover and heat on medium heat for 10 minutes. Check on your Salsa often and stir it to blend flavors. Then pour into your food processor and blend until it is a smooth liquid. Then put in an airtight container and chill in the fridge for 20 minutes.

Espero que disfrute su comida!


* You guys know I save the Joss Whedon for the really cool stuff.

** I should mention this is not actually a picture drawn of me but a self portrait by Sarah Sobele.