It’s time for our bi-weekly chicken wing experiment. Here at Chili Cheese Fries Laboratories we pride ourselves on pushing the culinary limits of the ordinary chicken wing. Once again our technicians have work tirelessly to bring you yet another amazing wing recipe.
I got this idea one day as I was drinking the perfect margarita (found here), lying in my son’s half filled blow up kiddie pool. I pondered, how could I combine two of my most favorite things in this world, margaritas and chicken wings? A few false starts and a couple of hours later and I was in wing heaven. Maybe it was the tequila but these where some of the best I have ever conjured up. You have got to try these!
INGREDIENTS:
For the wings
- 3 lbs chicken drummettes, washed and pat dry
- 64 oz canola oil
- 2 tablespoons kosher salt
- 2 tablespoon garlic powder
- 1 tablespoon fresh ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon Liquid Smoke®
For the sauce
- juice of 2 oranges
- juice of 3 limes
- zest of 1 orange
- zest of 2 limes
- 1/2 cup agave nectar
- 1/4 cup tequila
- 1/4 cup chopped cilantro
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 or 2 chipotle(s) in adobo, minced
- 2 tablespoons of the adobo sauce from above
- jalapeno picante hot sauce to adjust heat
- 4 tablespoons butter
PREPARATION:
For the sauce
1. Add all the sauce ingredients except the hot sauce and butter to a food processor. You might want to start with only one chipotle and add more if desired. I use 2 by hey they don’t call me Chile for nothing. Blend until relatively smooth. Pour into a saucepan and bring to a boil. Then lower the heat to medium low and reduce by about 1/3 to 1/2, about 15 – 20 minutes. The sauce will thicken just a bit and the flavors will meld together. Next remove from heat, add the butter and stir as it melts. Taste and add as much hot sauce as desired and set aside.
For the Wings
1. Mix wing ingredients in a large mixing bowl and allow them to sit at room temperature for 20 minutes.
2. Heat the oil in a large pot to about 350°F. Deep fry the wings for about 8 -10 minutes in batches. Long enough to get them get golden brown and a bit crispy. Drain on paper towels. Check out some tips on deep frying chicken wings here.
Toss the wings in the sauce and serve.
Serves 2 – 4
Heat Factor
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Wow…cool recipe I’ll try that out tonight!
oh. my. god. I need these in my life. seriously?!?!?I’m going to need to rejoin BJs so I can buy oil in mass quantities, aren’t I?
LK- Healthy Delcious’s last blog post..Meat-Free Friday: Maryland Crab Cakes
This looks just lovely. The red juicy chicken layered on the greens… yummm
I have been having a crazy craving for wings and your post is not helping. The acids and spices together must just punch you in the mouth! Thanks for sharing ;D
@Rachel I thought the sauce would taste good but I was surprised just how well all the flavors blended together.
Oooh, there is much, much luuuuuuuuuuve for the chipotle.
I bake my wings instead of fry, ala Alton Brown, but may have to go to frying. The fire alarm in this apartment is waaaaaaay to sensitive for baking wings at 450F for a nice crisp skin.
SulaBlue’s last blog post..Keep it Covered!
now that’s what I call a MOUTH PARTY!