Spicy Mexican Chicken Wings In this spicy, crunchy recipe, ground-up tortilla chips create an irresistible coating for baked wings, filled with the traditional chile and cumin flavors found south of the border 36 ounces plain tortilla chips 1 1/2 cups corn oil 1/4 cup mild chili powder 3 teaspoons dried oregano 3 teaspoons ground cumin 1 teaspoons cayenne pepper 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 30 chicken wings, small wing joint removed Preheat the oven 375 degrees F. Oil a large baking sheet. Using a food processor or blender, pulverize the tortilla chips until finely ground, then place them in a bowl. In a separate bowl, whisk together the corn oil, chili powder, oregano, cumin, cayenne pepper, paprika, and black pepper. Dip the wings into the oil mixture, let excess oil drip off, then dredge them in the tortilla coating. Place coated wings on a large oiled baking sheet and bake for 35 to 40 minutes, following the method below, until the tortilla coating is browned and uniformly crispy. Method for Baking Wings: Using a paper towel, lightly oil a 9 by 13-inch baking sheet to prevent wings from sticking. Place your prepared wings in a single layer on a prepared baking sheet and bake in a preheated 350 degrees F oven until crispy brown, 30 to 40. If you are using a marinade, you can periodically baste wings for the first 15 minutes. If you are applying a barbecue glaze, apply during the last 10 minutes of cooking. For extra-crispy wings, you may place the wings under the broiler to 2 to 3 minutes at the end of cooking. Buffalo Wings Sara’s Moltons In this crunchier take on the classic Buffalo wing recipe, the wings are marinated in hot sauce prior to being dredged in spice flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance, and the wonderful crunch evocative of Southern-style friend chicken. This recipe also calls for you to make your own blue cheese dipper sauce, which is quite simple ? and fun to experiment with. Try substituting gorgonzola or any other blue cheese you like (Roquefort, Maytag, stilton) and you will be surprised at the results Wings: 30 chicken wings, small wing joint removed 2 cups hot sauce 1/4 teaspoon Worcestershire sauce Vegetable oil, for frying 1 1/2 cups all-purpose flour Kosher salt Cayenne pepper 2 large eggs 1/4 cup whole milk Oil, for deep-frying Blue Cheese Dressing: 1 cup sour cream 1/2 cup mayonnaise 1 lemon, juiced 1 tablespoon white vinegar 1/4 cup chopped parsley leaves 1 teaspoon minced shallots 1/2 teaspoon minced garlic 1/4 pound blue cheese, crumbled Celery sticks, for serving To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes. Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F. Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag. To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in. To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side �?and plenty of napkins! |