BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 4 2010

Green Chile Chicken Wings with Lime-Cumin Salt

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5 poblano peppers
1/3 cup TABASCO brand Green Jalapeno Pepper Sauce
3 tablespoons melted butter
2 tablespoons toasted pine nuts
1 teaspoon salt
1/4 cup Wondra
Zest of 2 limes
3 tablespoons kosher salt
1 tablespoon ground cumin, toasted
Vegetable oil
2 dozen chicken wings

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 puree 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 350 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.

Makes 24 chicken wings