Spicy and tart these Chili-Lime and Choluca Chicken Wings have a kick. Take a bite through the succulent meat, through the rich lathered crispy skin. The Cholula sauce dances and rolls around in the mouth with a powerful punch that keeps people coming back for another bite. This Chili-Lime and Cholula Chicken Wings recipe is simple enough to become an easy go to for game-day or family BBQ night.
recipe 
yields
24 wings
24 chicken wings
Canola oil
Salt and pepper
Cholula sauce (recipe follows)
Chili lime sauce (recipe follows)
1 garlic clove, slivered
1 ounce lime juice
6 ounces Cholula hot sauce
1 ounce butter,
Salt to taste
9 ounces hoisin sauce
½ cup grated garlic
8 ounces sambal oelek chili sauce
2 ounces rice wine vinegar
2 ounces lime juice
4 ounces honey
½ bunch cilantro, chopped
¾ ounces basil leaves, chopped
12 peppadew peppers
12 ounces pimento cheese
3 eggs, whisked
3 cups flour
3 cups panko bread crumbs
Canola oil for frying
Ingredients
For the wings:
For the Cholula sauce:
For the chili-lime sauce:
For the peppadew pepper poppers
steps
- Preheat oven to 400 degrees. Toss wings in oil to coat and season with salt and pepper. Spread across a sheet pan in a single layer and bake until wings have an internal temperature of 165 degrees, 15 to 20 minutes.
- Divide wings evenly into two bowls. Toss one batch in Cholula sauce and the other in chili lime sauce. Toss to coat and serve with peppadew pepper poppers.
For the Cholula sauce:
Bring garlic, lime juice, and Cholula to simmer over medium heat. Add butter a little at a time until fully incorporated.
For the chili-lime sauce:
Combine all ingredients in mixing bowl. Cover and let sit in refrigerator for 2 hours.
For the peppadew pepper poppers:
- Pour oil into medium pot over medium heat, and bring to 350 degrees.
- Spoon 1 ounce of pimento cheese into each pepper.
- Place eggs, flour and bread crumbs into three separate bowls. Toss peppers a few at a time in flour, then egg, and finally in bread crumbs.
- Carefully lower breaded peppers into canola oil and cook until golden brown, 5 to 7 minutes. Season lightly with salt.
Date Published: 02.04.16
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- Recipe from Jamie Lynch of 5Church, Charlotte
