Chef Robert McGrath’s Green Chile Chicken Wings with Lime-Cumin Salt
Roast 5 poblano peppers on open flame until skin begins to blister. Place peppers in a bowl and cover with plastic wrap; allow to steam 10 minutes. Peel skin off peppers and purée in a blender until smooth. Add melted butter, toasted pine nuts, TABASCO® Green Sauce, and salt in the blender; purée on high for 10 seconds.
Zest two limes onto a plate and microwave on high for 30 seconds. Combine dried zest with salt and cumin.
Preheat vegetable oil in fryer to 350º F.
Remove and discard wing tips from wings. Separate each wing into 2 pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Season wings with desired amount of lime-cumin salt. Toss wings in a bowl with desired amount of green chile sauce.
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Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.
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