Oven-Fried Chicken Wings Al Pastor

Ingredients

• 6 guajillo chilies
• 1 small white onion, coarsely chopped
• 3 1/2-inch thick pineapple rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled white vinegar
• 3 garlic cloves, halved
• 2 teaspoons coarse kosher salt
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 1 large or 2 small chipotle chilies in adobo
• 1 teaspoons adobo from canned chipotle chilies in adobo
• 3 lbs chicken wings, cut into drumettes and flats
• 2 tablespoons chopped fresh cilantro
• 1 lime

Directions

1. Heat the oven to 350 degrees F. Spread the guajillo chilies on a baking sheet, then warm them in the oven until they puff and smell fragrant, about 3-5 minutes. Take them out and let them cool. Remove the seeds, rip the chilies into pieces, and grind them in a spice grinder until finely powdered.
2. Roughly chop 2 pineapple rounds and discard the cores; cover the pineapple that is left and chill it. Put the chopped onion and chopped pineapple into a blender jar. Pour in the orange juice and vinegar, then add the chili powder, garlic, salt, oregano, cumin, chipotles, and adobo. Blend the marinade until completely smooth.
3. Put the chicken wings in a large plastic bag that seals. Pour in the marinade, close the bag, and press out the extra air as you go. Turn the bag so the wings are coated all over. Refrigerate for no less than 4 hours, or as long as overnight.
4. Heat the oven to 425 degrees. Cover a rimmed baking sheet with aluminum foil, then set a wire rack inside it. Set the chicken wings on the rack with a bit of room around each one. Bake until the wings are a deep brown, about 45 minutes.
5. Finely dice the remaining pineapple round. Transfer the wings to a platter, then scatter the pineapple and cilantro over them and squeeze on the juice of 1 lime. Serve right away.