1. Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
2. Remove the tips of the wings and discard or save for making stock.
3. Using kitchen shears, or a knife, separate the wings at the joint.
4. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
5. Remove the wings from the basket and carefully pat dry.
6. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
7. Preheat the oven to 425 degrees F.
8. Replace the paper towels with parchment paper.
9. Roast on the middle rack of the oven for 20 minutes.
10. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
11. While the chicken is roasting, melt the butter in a small bowl along with the garlic.
12. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
13. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

1. Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil.
2. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees.
3. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch.
4. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
5. Heat the oven to 250 degrees F.
6. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
7. Shape 1 tortilla around the aluminum foil mold, forming a taco shape.
8. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds.
9. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds.
10. Flip the tortilla over and fry for an additional 30 seconds.
11. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold.
12. Sprinkle the hot tortillas with kosher salt, to taste.
13. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
14. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat.
15. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes.
16. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
17. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

For the Cream Cheese Frosting:

1. Preheat the oven to 350 degrees F.
2. Line 2 (12-cup) muffin pans with cupcake papers.
3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
6. Divide the batter evenly among the cupcake tins about 2/3 filled.
7. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
8. Test the cupcakes with a toothpick for doneness.
9. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
• In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
• Add the sugar and on low speed, beat until incorporated.
• Increase the speed to high and mix until very light and fluffy.
• Garnish with chopped pecans and a fresh raspberry or strawberry.
10. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.