November 29, 2009
I overcame my fear of the fryer a few weeks ago when our newly wedded friends brought over their shiny deep fryer to cook up some wings while we watched football.
Well…in the excitement of the game, the sauce was neglected and burned and the wings were sitting in an open bag, thawing on the counter. After tweaking a Bobby Flay recipe with what we had in the cabinet, this is the yummy sauce we came up with to accompany the twice-cooked wing (a method I picked up from Wild Wing Cafe) — they were a hit!
Cilantro-Lime Wing Sauce:
- 1 1/2 cups red wine vinegar
- 3 tablespoons Dijon mustard
- 1 small can diced green chili peppers
- 3 tablespoons honey OR brown sugar
- 3 tablespoons vegetable oil
- Salt and pepper to taste
- 1 stick butter
- 2 tablespoons Emeril’s Southwest Seasoning
- Juice of one lime
- Handful of fresh, chopped cilantro
Preheat oven to 400 degrees. Whisk red wine vinegar through s&p in a small pot on the stove on low. Once it starts to bubble, add the stick of butter, Essence and lime juice – keep an eye on it whisking occasionally as the butter melts. Once the butter has completely melted, take the sauce off the heat.
For the wings:
- 4lb. bag of wings
- Vegetable oil
Heat the oil in the fryer, or, if you don’t have a fryer, heat oil in a frying pan, about an inch deep. Add the wings and fry until golden brown on all side.
Remove from oil and toss with wing sauce, then lay out on aluminum foil covered cookie sheet.
Drizzle additional sauce over the wings once laid out and put in the oven for about 20 minutes, turning once, until they are crispy and the sugars in the sauce have caramelized. When you take the wings out of the oven, toss with more sauce and chopped cilantro.
Especially delicious served with Avocado Ranch Dressing.