by thirschfeld
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A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1/2 cup all-purpose flour Ask a question about this ingredient
1 1/2 cup instant masa harina Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
1 1/2 tablespoon dark chile powder Ask a question about this ingredient
1 tablespoon ground cumin Ask a question about this ingredient
1 tablespoon ground Mexican oregano Ask a question about this ingredient
FOR THE BRINE: Ask a question about this ingredient
1/2 cup reposado tequilla Ask a question about this ingredient
zest of one lime Ask a question about this ingredient
1/2 cup kosher salt Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
7 1/2 cups cold water Ask a question about this ingredient
18 whole chicken wings, tips discarded, drumette separated, 36 pieces, French the drummettes Ask a question about this ingredient
FOR THE DRESSING: Ask a question about this ingredient
1 tablespoon red onion, minced very very finely Ask a question about this ingredient
1 1/2 tablespoon fresh garlic, very very finely minced Ask a question about this ingredient
1 to 3 fresh cayenne peppers, seeded and very very finely minced, one can be a lot of heat so 3 is for the brave Ask a question about this ingredient
1 tablespoon cilantro, minced Ask a question about this ingredient
4 1/2 tablespoons fresh squeezed lime juice Ask a question about this ingredient
1 1/2 teaspoon sugar Ask a question about this ingredient
1 tablespoon reposado tequila Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1/2 tablespoon fresh ground black pepper Ask a question about this ingredient
kosher salt Ask a question about this ingredient
peanut oil for frying Ask a question about this ingredient
FOR GARNISH: Ask a question about this ingredient
5 fresh white corn tortillas cut into 1/16 inch thin strips Ask a question about this ingredient
Place the half a cup of reposada tequila in a small sauce pan and place it over high heat to burn off the alcohol. Turn off the heat after about a minute. Pour it into a bowl and add the lime zest, wait until you smell the lime and then add the cold water. Then add 1/2 cup of salt and a 1/4 cup of sugar. Whisk until the salt is dissolved. Add the wings and place in the fridge for 1 hour and 20 minutes.
Ask a question about this stepRemove the wings from the brine and place them on a rack that is placed onto a sheet tray and put them back into the fridge. They need to dry for two hours and they can be held up to twenty four hours at this point.
Ask a question about this stepIn a large mixing bowl, and I mean large because the hot wings are going right into this bowl to be tossed in the dressing, combine all the dressing ingredients and whisk. This too can be done up two twenty four hours ahead of time.
Ask a question about this stepPlace the dredging mix into a large plastic bag. Add the wings and shake to coat. Heat the oven to 250 degrees.
Ask a question about this stepPlace a deep large Dutch oven over medium high heat and add peanut oil so it doesn't fill the pot more than a third. Heat to 375 degrees.
Ask a question about this stepYou will probably need to do this in batches so have a tray with a rack ready.
Ask a question about this stepFirst fry the white corn tortilla strips until they stop bubbling. Remove to a paper towel lined plate and season them with salt and set them aside.
Ask a question about this stepWhen the oil comes back to temp add as many wings as you can with out crowding them and cook them until they have browned.
Ask a question about this stepRemove them from the oil and place them onto the rack and then put them into the oven. If for some reason they are browning before they are done let them finish cooking in the oven. As a matter of fact they can be held in the oven for up to 15 minutes after then are done and they will remain juicy while you finish other dishes.
Ask a question about this stepContinue frying and placing the wings into the oven until you are finished.
Ask a question about this stepOnce you have completed frying remove the wings from the oven and place all the wings into the dressing bowl. Toss to coat and then dump the hot wings onto a platter. Garnish with the tortilla strips and more cilantro. Serve.
Ask a question about this stepWell worth the effort and stellar with the Shiner Bock!
I just finished up the last of these chicken wings and they were absolutely delicious!! This is a solid, winning recipe!
Can't wait to try these! These look awesome...
thanks and the piri piri wings are on my to do list for sure
Well okay then Mr. thirschfeld, posted retracted and just finished reposting the tequila wing recipe I mentioned a day ago (Margarita Glazed Wings), and as you replied – “you can never have too much tequila”, and I agree! Also, btw - nice recipe, thanks for sharing it!
Just finished the brining stage and the little guys are air drying in the frig now. Dinner tomorrow night, and can't wait!
ChezSusanne let me know and I hope you like them. I made them again and I bumped up the seasoning in the dredge mix which I am getting ready to change now.
Outstanding! We really loved these wings. The only thing you might want to consider changing in your recipe is that, at least for my husband and me, it only made a little over 2 servings :-) Seriously, the seasoning for the dredging mix is just right now. And I loved the tequila and lime. And the addition of the dressing is perfect. I'll be making these again. Soon.
thanks TiggyBee
Wow... These sound delish! After 3weeks in Greece I am ready for a change of taste(NOT complaining)Home tomorrow and back to my own kitchen and great wine!
It is always nice to get back to your own kitchen isn't it?
thanks to you both.
The dredging mix with masa harina and mexican spices has me motivated to try these soon. Sounds wonderful!
I love the tamale fllavor the masa lends
WOW....these sound great. Hot, but with a complex flavor profile, not just a slap in the face hot of a bottled sauce. Love the bones of the dead soldiers on the plate, looks like good eating to me.
Thanks Oui. I have been looking at the Ming sauce for years and have always meant to make it now I have even better reason.
Hmmm, we are both in Margaritaville today, I am cooking off my tequilla wings as I write this...cheers!
you can never have to much tequila
Wow...totally outrageous, Tom! Thumbs up -
thank you liz.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Just finished these. Holy crap, they're good. I'll have my tasting notes to A & M soon, but thumbs up all around here, Tom!