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Chili-Lime Fried Chicken Wings (Emeril Lagasse) Recipe

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Chili-Lime Fried Chicken Wings (Emeril Lagasse)
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Ingredients
11
Count
Nutrition
1180
Calories
Total time
38
Minutes
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Ingredients:

Directions:

  1. Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine 1 1/2 cups of the lime juice, the buttermilk, garlic, 1 tablespoon of the crushed red pepper 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.
  2. Preheat the oven to 200 degrees F.
  3. 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. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
  4. Place the flour and Essence in a 1-gallon re-sealable 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 of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, about 7 to 9 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.
  5. Once all the chicken is fried, place the honey, lime zest, the remaining 1/4 cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine. Serve the wings, 6 pieces per person, with some dipping sauce on the side.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1180 Kcal (4940 kJ)
Calories from fat 461 Kcal
% Daily Value*
Total Fat 51.22g 79%
Cholesterol 482.32mg 161%
Sodium 2657.96mg 111%
Potassium 944.22mg 20%
Total Carbs 99.13g 33%
Sugars 57.53g 230%
Dietary Fiber 5.16g 21%
Protein 82g 164%
Vitamin C 24.6mg 41%
Iron 8.1mg 45%
Calcium 177.9mg 18%
Amount Per 100 g
Calories 195.9 Kcal (820 kJ)
Calories from fat 76.53 Kcal
% Daily Value*
Total Fat 8.5g 79%
Cholesterol 80.07mg 161%
Sodium 441.27mg 111%
Potassium 156.76mg 20%
Total Carbs 16.46g 33%
Sugars 9.55g 230%
Dietary Fiber 0.86g 21%
Protein 13.61g 164%
Vitamin C 4.1mg 41%
Iron 1.3mg 45%
Calcium 29.5mg 18%

* 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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Recipe Tags

Weightwatchers Points

  • 27.1
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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