NEW ORLEANS —
Sticky Sweet Chili Lime Wings
- 24 chicken wings, about 3lbs. patted dry
- 1 cup flour
- 1 cup cornstarch
- 1 Tbsp. Creole seasoning
- 1 tsp cayenne pepper
- 2 tsp kosher salt
- 1 tsp black pepper, ground
- 2 Tbsp. ginger, ground
- 2 eggs
- 4 tbsp milk
CHILI LIME GLAZE
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- 1/2 cup honey
- 2 limes, zested and juiced
- 1 tsp crushed chili paste, or chili flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying
Mix together flour, cornstarch, Creole seasoning, cayenne pepper, salt, pepper, and ginger.
In a bowl whisk together the eggs and milk.
Dip wings in eggs and milk and then in the flour mixture.
Preheat oil to 375 degrees and fry the wings for 10-12 minutes until golden brown and fully cooked to an internal temperature of 165 degrees.
Drain on a wire rack placed on a cookie sheet. Place in a 175 degree oven to keep warm if making more than one batch.
CHILI LIME GLAZE
In a small saucepan over medium heat, add the oil and garlic.
Sauté for a minute to soften the garlic, then add the honey, lime zest and juice, chili paste, salt and pepper.
Simmer together for about 5-10 minutes.
Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings. Toss well to cover the wings in glaze. Garnish with grated lime zest and chives if desired.
My General Tso’s Wings
- 24 chicken wings, about 3lbs. patted dry
- 2 Tbsp. baking powder
- 2 Tbsp. ginger, ground
- 1 Tbsp. Creole seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 cup sugar
- 2 Tbsp. water
- 1/3 cup soy sauce
- 1/3 cup Japanese sweet rice wine/mirin
- 1/3 cup water
- 1 Tbsp. sesame oil
- 1/2 - 1 1/2 tsp Sriracha/ Asian hot chili sauce
- 1 1/2 Tbsp. fresh ginger, grated
- 3 garlic cloves, minced
- 1/4 tsp salt
- dash of pepper
- 1 Tbsp. cornstarch
- 1/2 cup sugar
- 2 Tbsp. water
Preheat oven to 400 degrees. Line baking sheet with foil. Top baking sheet with baking rack and lightly spray with nonstick cooking spray.�
In a medium bowl, mix baking powder, ginger, Creole seasoning, garlic, onion, black, and cayenne pepper together. Add half of the season mixture to a large ziplock bag.
Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining seasoning and wings to ziplock and repeat.�
Bake on middle rack for 45-50 minutes or until golden brown and an internal temperature of 165 degrees.�
To make the sauce, add sugar and water to large skillet. Over medium heat bring to a boil for 1 minute.
In a medium bowl, whisk together sauce ingredients. Add sauce ingredients to the pan, stir well and simmer the sauce until thickened, about 2 minutes.�
Remove the sauce from the heat and allow to cool slightly. Add cooked chicken to a large bowl and add sauce. Toss until evenly coated.