Mexican Hot Wings with Yum Yum-Avocado Crema

Mexican Hot Wings with Yum Yum-Avocado Crema | 0 Comments
From Crispy Shrimp Fried Rice, Aired on Mon 7/25
Chef Jeff Henderson,
Instructions

WHAT YOU NEED: Mexican Wings

Canola oil, for frying

2 lbs. chicken wings, separated into 2 pieces

Kosher salt and fresh ground black to taste

½ tsp. cumin

Creole seasoning to taste

4 tbsp. unsalted butter

3 – 7 oz. cans chipotles in adobo, pureed

1 roasted Poblano pepper, chopped

2 tbsp. fresh lime juice

Yum Yum- Avocado Crema, for serving (see recipe)

1 bag tortilla chips

 

WHAT TO DO

1. Heat 3 inches of oil in a deep cast iron Dutch oven to 350 degrees F.

2. Allow chicken to reach temperature then season with salt, pepper, cumin, and creole seasoning.

3. Working in batches, add chicken wings to oil and fry until crispy and golden brown, about 10–12 minutes. Using a slotted spoon, transfer wings onto a paper towel-lined plate to absorb excess oil; set aside.

4. In a medium cast iron skillet over medium high heat, add butter, chipotles and poblano pepper.  Stir until butter has melted and peppers are hot. Whisk well to combine. Transfer chicken wings to a large bowl. Add lime juice and toss well to combine. Serve with avocado crema and tortilla chips.

 

WHAT YOU NEED: Avocado Crema

¾ c. sour cream

3 tbsp. spicy Yum Yum sauce

1 ripe avocado, peeled, pitted, and cubed

2 tbl. chopped Poblano chilies

1 pinch cumin

Kosher salt to taste

Freshly ground black pepper to taste

Olive oil

6 cilantro sprigs, chopped (for garnish)

 

WHAT TO DO

1. Add sour cream, Yum Yum sauce, avocado, Poblano chilies, cumin, salt and pepper to a small food processor. 

2. Puree ingredients while drizzling in olive oil until smooth. Top with cilantro and serve with hot wings as a dipping sauce.

 

Ingredients
  • Canola oil, for frying
  • 2 lbs. chicken wings, separated into 2 pieces
  • Kosher salt and fresh ground black to taste
  • ½ tsp. cumin
  • Creole seasoning to taste
  • 4 tbsp. unsalted butter
  • 3 – 7 oz. cans chipotles in adobo, pureed
  • 1 roasted Poblano pepper, chopped
  • 2 tbsp. fresh lime juice
  • Yum Yum- Avocado Crema, for serving (see recipe)
  • 1 bag tortilla chips
  • ¾ c. sour cream
  • 3 tbsp. spicy Yum Yum sauce
  • 1 ripe avocado, peeled, pitted, and cubed
  • 2 tbl. chopped Poblano chilies
  • 1 pinch cumin
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Olive oil
  • 6 cilantro sprigs, chopped (for garnish)

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