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Categories:
chicken Serrano chili peppers jalapeno peppers pepper pepper sauce hoisin sauce Worcestershire sauce lime juice hot sauce ground Anjo chili pepper garlic salt ground black pepper dressing
Viewed: 31 - Published at: 2 years agoIngredients
- 3 pounds chicken wings and drummettes, tips removed
- 6 whole serrano chili peppers
- 6 whole jalapeno peppers
- 1 Poblano pepper
- 1 cup Sriracha hot pepper sauce
- 4 tablespoons Hoisin Sauce
- 1/2 bottle Worcestershire sauce
- 1/4 cup of lime juice
- 1 small bottle hot sauce (Franks or Tobasco for more heat)
- 4 tablespoons ground Anjo chili pepper
- 4 cloves crushed garlic
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 bottle beer
- Ranch dressing
Method
- Blend/puree all ingredients in a blender. Place chicken wings in two large
- ziploc bags and pour 2/3 mixture over the wings, seal and toss thoroughly to
- coat. Reserve 1/3 of the mixture in a jar. Marinate wings in the refrigerator
- for at least 4 hours or better overnight.
- Heat Dutch oven 1/2 full of peanut oil at 350 degrees F.
- Remove wings from bowl and gently place them (batch 10 at a time) in the hot
- oil. Fry wings until golden brown and crisp about 10 minutes. Meanwhile, take
- the remaining 1/3 marinade and place in a small saucepan on stove and bring to a
- hard boil. After the sauce is heated throughout, put sauce in large bowl, add
- wings and toss until coated. Serve with cool ranch dressing and celery sticks.
