GREEN CHILE CHICKEN WINGS WITH LIME-CUMIN SALT
FOR THE GREEN CHILE SAUCE:
5 Poblano peppers*
1/3 cup Tabasco Green Pepper Sauce
3 tablespoons melted butter
2 tablespoons toasted pine nuts
1 teaspoon salt
1/4 cup Wondra flour (or rice flour)
FOR THE LIME-CUMIN SALT:
zest of 2 limes
3 tablespoons kosher salt
1 tablespoon ground cumin, toasted
FOR THE CHICKEN WINGS:
vegetable oil (for deep frying)
2 dozen chicken wings
TO PREPARE THE GREEN CHILE SAUCE:
Roast the five Poblano peppers on open flame until skin begins to blister. Place peppers in a bowl and cover with plastic wrap; allow to steam 10 minutes.
Peel skin off peppers and puree in a blender until smooth. Add melted butter, toasted pine nuts, Tabasco sauce and salt in the blender; puree on high for 10 seconds. Set aside.
TO PREPARE THE LIME-CUMIN SALT:
Zest two limes onto a plate and microwave on high for 30 seconds. Combine dried zest with kosher salt and cumin. Set aside.
TO PREPARE THE CHICKEN WINGS:
Preheat vegetable oil in fryer to 350 degrees F.
Remove and discard wing tips from wings. Separate each wing into 2 pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour.
Fry wings for 10 minutes or until golden and crispy.
TO SERVE:
Season wings with desired amount of Lime-Cumin Salt. Toss wings in a bowl with desired amount of Green Chile Sauce.
*Poblanos are dark green peppers measuring several inches long.
Source: Chef Robert McGrath of Phoenix, AZ to Salisbury Daily Times, February 6, 2008 |