These Crispy Mexican Chicken Wings are tangy, spicy and full of flavor.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8people
Calories 300kcal
Ingredients
Crispy Chicken Brine
3poundsbuffalo wingsquality
1/4cupKosher Salt
3quartswatercold
3wholebay leaves
3clovesgarliccrushed
1cupTequilaquality
Margarita Sauce
1wholepoblano chilifresh
1wholechipotle chilidried
1wholered bell pepperfresh
1wholegaujillo chillidried
1wholepasilla chillidried
1/2cupTequilaquality
2cupsMargarita Mixquality
4tablespoonslime juicejuiced
1wholejalapenoroasted
1wholeyellow onionroasted
1/2bunchcilantrochopped
2tablespoonslight agavequality
1tablespooncoriander seedtoasted
1teaspooncumin seedtoasted
1wholelime zestmicro-fine
Batter for Chicken
2cupspotato starch
1cupAP Flour
1/2teaspoononion powder
1/2teaspoongarlic powder
1/2teaspoonpaprika
Instructions
Instruction for Chicken Brine
Run 3 lbs. of Buffalo wings under cold water washing each one.
In a large bowl add kosher salt, cold water, garlic cloves, and bay leaves
Add 3 lbs. of Buffalo Wings to bowl and allow to brine for at least 4 hours or overnight.
After 4 hours or overnight remove garlic cloves and bay leaves, and strain out brine. Rinse under cold water, and pat dry
Fold in tequila to wings, cover and refrigerate for 1 hour.
Instructions for fyring chicken
In a large bowl add chicken batter.
Using half batch at a time toss chicken wings together making sure each wing is coated with Chicken Batter then shake to remove excess. Do this in 2 batches, Set aside.
In a large size pot add 4 quarts canola oil or your favorite frying oil. I prefer grapeseed oil.
Bring temperature to 350°
Place no more than 5 wings in at a time.
Cook until wings are done 165°F. internal.
Carefully remove from oil and place wings on double folded paper towel.Set aside to rest.
Instruction for Margarita Sauce
Lightly coat poblano, red bell pepper, tomatillo, jalapeno, red onion, and garlic with oil. roast on open flame (stove top) until all are chard except garlic.
Once chard let cool and remove skin from poblano, red bell pepper,and jalapeno.
Add pasilla, guajillo, and chipotle to toaster oven for 4 minutes on high about 350° F.
Toast coriander seeds and cumin seeds for 1 minute on dry pan.
Using a mortar and pestle grind all seeds. (coarse grind is fine).
Next add 2 quarts water to medium pot and bring to boil.
Remove seeds from all chilies and add all peppers to boiling water.
Reduce heat to low and cook chilies for 5 minutes.
In a blender add all peppers and all chilies with roasted tomatillo, roasted red onion, roasted garlic, salt, and ground toasted coriander and toasted cumin seeds with 2 cups of water from blanched chilies. (very important).
Add 5 wings to large bowl and coat wings with sauce. about 1 oz. of sauce per batch. If you add too much sauce you will remove all crispiness from wings.
in center of plate start stacking your wings. Pyramid style.
garnish with chopped cilantro and lime zest on top of wings.
serve immediately. ( Note: If you let the sauce sit on the wings for more than 5 minutes you will loose crispiness).