Tex-Mex chicken wings

Spicy chicken wings recipe that are full of flavour, juicy, moist, and tender on the inside are the ultimate sharing food with friends

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken

600g/1lb 5oz chicken wings, drumsticks and wing attached
5 chipotle chillies, rehydrated
3 garlic cloves, crushed
2 tbsp tomato ketchup
1 tbsp honey
2 limes, juice only
vegetable oil, for frying

For the flour

200g/7oz plain flour
100g/3½oz cornflour
salt and pepper

For the buffalo sauce

120g/4¼oz unsalted butter
1–2 tbsp white wine vinegar
½ tsp Worcestershire sauce
150g/5½oz hot sauce
¼ tsp cayenne pepper
¼ tsp garlic powder

For the garnish

50g/1¾oz pickled jalapeno chillies, sliced
3 spring onions, sliced
2 tbsp chopped fresh coriander
1 lime, cut into wedges

Method

To make the chicken, mix together all the ingredients in a large bowl apart from the oil. Cover and chill overnight.
The next day, prepare the flour by mixing together the flour and cornflour along with some salt and pepper. Spread the flour mixture across a plate or shallow tray. Remove the chicken wings from the marinade and toss each one in the seasoned flour to coat.
When ready to fry the chicken, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken wings in batches for 8-10 minutes or until crisp and cooked through. Once cooked, carefully remove the wings from the oil and allow to drain on kitchen paper.
To make the buffalo sauce, add all the ingredients to a saucepan placed over a medium heat and bring to the boil, whisking all the time. Remove from the heat and allow to cool, whisking occasionally to keep the sauce emulsified.
To serve, pile the wings high on a platter and drizzle over some of the buffalo sauce. Garnish with the jalapeños, spring onions, coriander and lime.