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

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

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

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Ingredients:

Serving

5 lb chicken wings , separated at joints , and wing tips reserved for stock
1 cup fresh squeezed orange juice
1/2 cup lime juice
1 cup buttermilk
2 tbsp minced garlic
3 tbsp emeril's southwest essence, divided, recipe follows
1 tbsp kosher salt
2 cups all-purpose flour
vegetable oil, for frying
creamy chipotle-cilantro sauce, recipe follows
kicedk-up jalapeno poppers, recipe follows
2 tbsp chili powder
2 tsp ground cumin
2 tbsp paprika
1 tsp black pepper
1 tbsp ground coriander
1 tsp cayenne pepper
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp salt
1 tbsp dried oregano
1 1/2 cups sour cream
1/2 cup mayonnaise
2 tbsp chipotle in adobo sauce
2 tbsp chopped fresh cilantro
1/2 tsp salt
vegetable oil, for frying
24 fresh large jalapeno peppers (or more if peppers are small)
8 oz cream cheese, softened
1 cup grated pepper jack cheese
8 slices bacon, cooked and crumbled
1 1/2 tsp southwest essence, divided
1 cup all-purpose flour plus 3 tbsp, divided
2 large eggs, lightly beaten
3 cups panko bread crumbs

Directions:

Place the chicken in a 1-gallon resealable plastic food storage bag. In a medium bowl, combine the orange juice, the lime juice, the buttermilk, garlic, 1 tablespoon of the Southwest Essence 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. (alternatively, preheat a deep-fryer to 350 degrees F.) Remove the chicken from the refrigerator, drain thoroughly in a colander, and set aside until ready to fry.
Place the flour and remaining 2 tablespoons of the Southwest Essence in a 1-gallon resealable 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, until they are golden brown and begin to float, 10 to 13 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. Serve with the Creamy Chipotle-Cilantro Sauce and the Kicked-Up Jalapeno Poppers on the side.
Emeril's Southwest Seasoning:
Combine all ingredients thoroughly.
Yield: 1/2 cup
For the Creamy Chipotle Cilantro Sauce:
Place all ingredients in the bowl of a food processor and pulse well to combine. Remove and place in an airtight container and refrigerate until ready to use.
Yield: about 2 cups
For the Kicked-Up Jalapeno Poppers:
In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 360 degrees F over medium heat.
Cut a slit lengthwise in each pepper down 1 side to create a pocket. Leave stem intact and remove seeds, if desired.
Combine the cream cheese, pepper Jack, crumbled bacon, and 1/2 teaspoon of the Southwest Essence. Place mixture in a re-sealable plastic food storage bag or large piping bag. (If using a food storage bag, cut and remove 1 corner of the bag, making a hole large enough so that the bacon will squeeze through.) Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit. Press slit edges of the pepper together to seal.
Set up a standard breading by placing 1 cup of flour in a shallow bowl, eggs in a separate shallow bowl and then place remaining 3 tablespoons flour, panko crumbs, and remaining teaspoon of the Southwest Essence in a shallow bowl or plate, and stir to combine.
Working in batches, dip the stuffed jalapenos into the flour, then into the egg mixture and then roll in the panko mixture, pressing to coat.
Working in batches, gently lower the jalapenos in the preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2105.6 Kcal (8816 kJ)
Calories from fat	1145.36 Kcal
		% Daily Value*
Total Fat	127.26g	196%
Cholesterol	748.4mg	249%
Sodium	7171.57mg	299%
Potassium	1897.14mg	40%
Total Carbs	106.61g	36%
Sugars	19.17g	77%
Dietary Fiber	11.19g	45%
Protein	138.84g	278%
Vitamin C	97.7mg	163%
Vitamin A	0.1mg	3%
Iron	12.6mg	70%
Calcium	638.1mg	64%

Amount Per 100 g
Calories	227.99 Kcal (955 kJ)
Calories from fat	124.02 Kcal
		% Daily Value*
Total Fat	13.78g	196%
Cholesterol	81.04mg	249%
Sodium	776.52mg	299%
Potassium	205.42mg	40%
Total Carbs	11.54g	36%
Sugars	2.08g	77%
Dietary Fiber	1.21g	45%
Protein	15.03g	278%
Vitamin C	10.6mg	163%
Iron	1.4mg	70%
Calcium	69.1mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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