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Recipe from: thehautemeal |
Stuffed Chicken Wings with
Chipotle-Lime Dipping Sauce
“The recipe is an approximation, since I
basically tossed this together in the heat of a wing craving, but it’s pretty
close to what I did. It makes 12 wings.” Stephanie
Ingredients:
12 whole
chicken wings
Vegetable oil
for frying
1 lb of ground
pork
1/3 cup of
chopped green onions
4 oz can of
diced chilies
1 heaping
tbsp of chopped garlic
2 tbsp of
your favorite taco seasoning (I used a mix from a local Mexican store)
8 oz of cream
cheese
1/2 cup
all-purpose flour
1 to 1½ tsp
salt
1/2 tsp
pepper
1/4 tsp white
pepper
1 tbsp taco
seasoning
1 tsp cumin
1 tsp chili
powder
Chipotle-lime
sauce:
2 tbsp sour
cream
2 tbsp garlic
mayonnaise (mine was homemade, but you can approximate with jarred mayo
and
maybe 1/2 tsp of crushed garlic)
1 to 2 tbsp
of canned chipotle purees (depending on your heat preference)
A healthy
squeeze of fresh lime, about 2 tsp
Fresh cracked
pepper to taste
Directions:
Combine all
ingredients for the chipotle-lime sauce thoroughly in a small bowl, season to
taste with pepper (and salt if you need it, but I didn’t), and refrigerate
while the wings are
cooking.
In a large
skillet, brown the pork over medium-high heat.
Stir in the
onions, garlic, chilies, and taco seasoning, and sauté until fragrant, just a
minute
or so.
Add the cream
cheese, and stir in until thoroughly incorporated.
Remove from
heat and allow cooling while you prep the wings.
To prep the
wings, cut off the wing tip with a sharp knife.
This should
remove the cartilage at the joint and separate the two small wing bones from
one another. Then remove the two small bones by gripping each one firmly by one
end, give
it a sharp twist and pull.
If this is
too hard (slippery hands and what-not), you may want to use pliers.
It may take
more than one twist to sever the bone from the joint.
You’ll get
the hang of it.
Don’t worry
about removing the large drumette bone, just slide your fingers down into the
drumette and gently separate the skin and meat from the bone to make a nice
pocket.
Once the
wings have all been deboned, scoop the cooled filling into each wing, a heaping
tablespoon per wing.
You could
close the pocket with toothpicks, but I simply folded mine over.
I did have a
little filling left at the end, but not much. If you have any left, just fold
it into a
tortilla and have a little snack.
Heat the oil
in a large skillet (simply wash and re-use the same pan you used for the pork
mixture) over medium-high heat, and allow to come to temperature for frying –
around 375
degrees.
While that’s
heating, combine the flour, salt, peppers, cumin, chili powder, and taco
seasoning in a large zip-lock bag.
Seal, and toss lightly to combine.
Taste for
seasoning, and adjust accordingly.
Add the
wings, 6 at a time to the bag and toss gently to coat with the seasoned flour.
When the oil
is ready, fry a few wings at a time for about 7 to 8 minutes per batch,
flipping
them halfway through so they brown evenly.
Drain the
finished wings on crumpled paper towels and repeat the cooking process with any
remaining wings.
Serve with
the sauce.
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