Friday, February 12, 2016

Stuffed Chicken Wings with Chipotle-Lime Dipping Sauce

Stuffed Chicken Wings with Chipotle-Lime Dipping Sauce
Recipe from: thehautemeal
Image credit: Stephanie
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


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


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 

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 

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.

Read more and enjoy this amazing recipe and many more when visiting thehautemeal

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