Chili-Lime Fried Chicken Wings

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Hot Licks

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
18 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 12 hr 20 min
Cook: 18 min
Total:: 12 hr 58 min

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Ingredients

5 pounds chicken wings, separated at joints, and wing tips reserved for stock
1 3/4 cups lime juice
1 cup buttermilk
2 tablespoons minced garlic
1 tablespoon plus 1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
2 cups all-purpose flour
2 tablespoons Essence, recipe follows
Vegetable oil
1 cup honey
2 tablespoons lime zest

Directions

Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine 1 1/2 cups of the lime juice, the buttermilk, garlic, 1 tablespoon of the crushed red pepper and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate overnight, or at least 12 hours, turning the bag occasionally to ensure even marinating.

Preheat the oven to 200 degrees F.

Set a large, 6-quart cast iron Dutch oven over medium high heat with 3-quarts of vegetable oil. Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.

Place the flour and Essence in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, about 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil.

Once all the chicken is fried, place the honey, lime zest, the remaining 1/4 cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine. Serve the wings, 6 pieces per person, with some dipping sauce on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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Comments & Reviews

recipe Chili-Lime Fried Chicken Wings
Cindy Luther, MI 10-15-2009
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Emeril is a Genius Again!
Rated: 5 stars out of 5

This were absolutely fantastic!! Even my pickest eaters loved them. Don't even have to worry about leftovers because there... isn't any left.Read more
recipe Chili-Lime Fried Chicken Wings
Lindsay Saint Robert, MO 02-05-2009
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Awesome wings!
Rated: 5 stars out of 5

This is the first time I've made fried chicken of any kind and this recipe is great. I did alter it a little bit since we... don't like super spicy food, I used half chili powder and half ancho chili powder, and then followed the recipe for the dipping sauce. That combination worked great for us, the chicken was moist but crispy on the outside, a little tangy and had a lot of flavor. The sauce was excellent for that little kick. Read more
recipe Chili-Lime Fried Chicken Wings
Chris Norwalk, OH 11-05-2007
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Big Hit!
Rated: 5 stars out of 5

I fixed these wings for the Patriots @ Colts game on 11/4/07. Normally, we have HOT wings that are good but just HOT without... a lot of flavor. These wings were a big hit for everyone in my family and at work the next day when I brought in the few leftovers that we had.Read more
recipe Chili-Lime Fried Chicken Wings
tina charlotte, NC 08-06-2007
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This was ok
Rated: 3 stars out of 5

Not too crazy about this one. The chicken was kind of bland and the dipping sauce was getting on my nerves by the second... wing. I make wings all the time. Not one of my favs...Read more
recipe Chili-Lime Fried Chicken Wings
Yukari Pearl City, HI 06-17-2007
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try this!
Rated: 5 stars out of 5

This Chili-Lime Fried Chiken Wings, it is not hard to make these. What we need is just prepare the chiken the day before we... want to eat. Also, the honey-lime dipping source is great. My husband loves it! If you want to spicy, add more red papper. If you don't like spicy, just add little bit, or even without red papper the taste is wonderful!! Try this recipe!Read more
recipe Chili-Lime Fried Chicken Wings
Shantel snellville, GA 05-18-2007
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Definitely A Keeper!
Rated: 5 stars out of 5

I loved them. My husband couldnt stop eating them either. They are even better the next day and he didnt even want what I... cooked for the next night, he wanted leftovers. I used chicken wing sections (party size) though and added a tad more honey and brown sugar (I like sweet chicken). I will definitely make again.Read more