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Southwestern-Style Fried Chicken Wings with Kicked-Up Jalapeno Poppers and a Creamy Chipotle-Cilantro Sauce Recipe

Southwestern-Style Fried Chicken Wings with Kicked-Up Jalapeno Poppers and a Creamy Chipotle-Cilantro Sauce

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Average Rating:

Total Reviews: 5

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  • on April 13, 2011

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    Sounds great, but I can't tell if the Creamy Chipotle Cilantro Sauce is for the chicken or poppers or both. I'm guessing just the chicken.

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  • on January 30, 2010

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    yes, there is a secret to making the coating stick. Dip peppers first in milk and then into flour, making sure they are well coated. Allow to dry for 10-15 minutes. Then dip into milk again and then into breadcrumbs. Allow to dry again for another 10-15 minutes. Then repeat the milk - breadcrumbs again. Allow to dry again, then your ready to go. I know this is a pain, but it really works. Good Luck

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  • on January 25, 2010

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    I just used the jalapeno popper part of this recipe. I've been looking to make poppers at home fresh and tried this version. It was easy enough to make, but when I put them in the oil, all but maybe 20% of the breading fell off. I was woried this might happen since the skin is so smooth and shiny. I did everything the way the recipe said. Is there a trick for this? Should I have roughed-up the skin with a zester before the flour? The finished product still tasted great, and I'd like to make them again. I'd just like the breading to stick.

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  • on October 01, 2009

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    I love your recipes they save my marriage to be I can't wait to see more """"....

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  • on January 29, 2009

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    The wings were good, but I thought I'd never get done frying them. It took almost two hours to fry 5 pounds of wings.

    The flavor was just OK, so not really worth all the time it took. I wished they were a little more flavorful. They were good looking though! The sauce was a bit sweet, from the honey.

    They were actually pretty good cold the next day...no sauce!

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