INGREDIENTS: 3 pounds chicken wings (split at the joints, tips removed). Vegetable oil. 1/3 cup mango chutney. 1/3 cup lime juice. 1 chopped red jalapeno. 6 tablespoons melted butter. 2 teaspoons curry powder. DIRECTIONS: Season to taste, then dredge the wings in flour and deep-fry. Pulse mango chutney and lime juice in a food processor with red jalapeno, melted butter and curry powder. Toss with the wings and sprinkle with chopped cilantro. Serve.
Chef Resha’s Chipotle Lime StickyWings
INGREDIENTS: FOR THE CHICKEN: 8 large chicken wings 1 to 2 tsp lime zest Season each wing evenly with kosher salt, ground black pepper, chili powder, smoked paprika, and a little cayenne pepper 3 scallions (optional) For garnish, chopped cilantro and freshly squeezed lime juice 1 tbsp oil or non-stick cooking spray for the baking sheet FOR THE GLAZE: 1/4 cup honey (or more) 1/4 cup maple syrup (or more) 1 tsp lime zest 1 to 2 tsp lime juice 2 tbsp butter 1 tbsp brown sugar 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon of adobo sauce Season the glaze with cayenne pepper, black pepper, a pinch of salt, smoked paprika, onion powder, granulated garlic, cumin, and chili powder Kosher salt to sprinkle on top (optional) INSTRUCTIONS: Preheat oven to 450. Line a large baking sheet with foil and spray evenly with non-stick cooking spray or brush 1 tablespoon of oil all over the bottom of the foil lined baking sheet. FOR THE GLAZE: Combine all of the ingredients except the lime juice, into a small saucepan over medium heat. Bring to a soft, controlled simmer and allow to reduce for about 5 to 8 minutes, stirring frequently. Add the lime juice at the very end, and stir. Remove from heat, cover loosely, and set aside to keep warm while the chicken cooks. FOR THE CHICKEN: Rinse the chicken wings under cold water quickly, then pat each wing completely dry with paper towels. Season each chicken wing all over with kosher salt, black pepper, chili powder, smoked paprika, and a little cayenne pepper. If using the scallions, place them on the bottom of the greased foil-lined baking sheet. Arrange each wing flatter side up on top of the scallions, leaving at least 1-inch of space between each wing. Sprinkle the lime zest over the top of each wing, evenly. Place the chicken wings on the middle-lower oven rack and roast for 20 minutes. Remove from oven and brush 1 to 2 coats of the glaze glaze over each wing. Place the chicken wings back into the 450 degree oven for an additional 10 to 15 minutes. Allow the wings to rest and cool for 10 minutes, then brush with one more layer of glaze right before serving. Sprinkle just a tiny pinch of kosher salt over each glazed wing to help bring out the flavors. Serve with lime wedges and garnish with chopped fresh cilantro.
Chicken Parmesan Wings
INGREDIENTS: 3 pounds chicken wings (split at the joints, tips removed). DIRECTIONS: Season wings to taste. Mix 3/4 cup each Italian breadcrumbs and grated parmesan with 1/4 cup chopped parsley. Dredge the wings in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture. Deep-fry in 350 degrees oil until crisp and golden, about 12 minutes. Top with marinara sauce, grated mozzarella and parmesan and broil until the cheese melts, 1 minute. Serve with warm marinara sauce.