Melissa and I love chicken wings. During the past school year we would make many runs during happy hour to our favorite wing spot in Bellingham where they just have great spice. Melissa and I could scarf a plate of 6 down in minutes and love the spicy after burn. So when I suggested we try making our own Melissa happily agreed.
We also made a side of zucchini and carrot fritters to help balance out the spice.
5 to 6 chicken wings (can buy package of 20 for about 5 bucks)
2 serrano chiles
1 teaspoon red cayenne pepper
1 teaspoon smoked paprika
1 teaspoon hot chile (I used my secret blend)
4 to 5 leaves of pineapple sage
your favorite BBQ sauce
Bread crumb mixture:
1/4 cup bread crumbs
pepper to taste
Step 1. Combine chicken with all marinade ingredients. Put in fridge for 3 hours to let the chicken absorb the seasonings and sauce.
I couldn’t resist putting in one picture of pineapple sage. This herb is refreshing in these wings because it adds a nice subtle tangy flavor that mellows out the spice and heat.
Step 2. Cut up serrano peppers. Remove seeds if you want less heat.
Step 3. Add serranos to chicken mixture.
Step 4. Prepare bread mixture in bowl. Roll wings around in mixture. Put oil in a pan and heat up to medium high heat.
Step 5. Pan fry chicken wings until bread crumbs become a dark brown. Flip and do the same on the other side. Remove chicken from skillet and let rest for one minute before adding sauce on top.
Enjoy the wings. They get very messy, but can only be enjoyed with your fingers!
We also plated these with the zucchini and carrot fritters we also made. These were delicious and a great way to balance the spice.
Post by Colin and Melissa
Photos by Colin and Melissa