Chili-Lime Fried Chicken Wings
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2006
Yield: 6 servings
Ingredients:
5 pounds chicken wings, separated at joints, and wing tips reserved for stock
1¾ cups lime juice
1 cup buttermilk
2 tablespoons minced garlic
1 tablespoon plus 1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
2 cups all-purpose flour
2 tablespoons Essence
1 cup honey
2 tablespoons lime zest
Directions:
- Place the chicken in a 1-gallon re-sealable plastic food storage bag.
- In a medium bowl, combine 1 ½ cups of the lime juice, the buttermilk, garlic, 1 tablespoon of the crushed red pepper and the kosher salt.
- Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate over night, or at least 12 hours, turning the bag occasionally to ensure even marinating.
- Preheat the oven to 200˚F.
- Heat the oil in the Emerilware/T-Fal fryer to 325˚F.
- Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
- Place the flour and Essence in a 1-gallon re-sealable plastic food storage bag and place the chicken, eight pieces at a time, in the flour and shake to coat.
- Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated.
- Fry the chicken in batches of 12 pieces. The chicken should fry until they are golden brown and begin to float, about 7 to 9 minutes.
- Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken.
- Once all the chicken is fried, place the honey, lime zest, the remaining ¼ cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine.
- Serve the wings, 6 pieces per person, with some dipping sauce on the side and some of the macaroni and cheese.