Ingredients
For the wings:
24 chicken wings
Canola oil
Salt and pepper
Cholula sauce (recipe follows)
Chili lime sauce (recipe follows)
For the Cholula sauce:
1 garlic clove, slivered
1 ounce lime juice
6 ounces Cholula hot sauce
1 ounce butter
Salt to taste
For the chili-lime sauce:
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
For the peppadew pepper poppers
12 peppadew peppers
12 ounces pimento cheese
3 eggs, whisked
3 cups flour
3 cups panko bread crumbs
Canola oil for frying
Directions
- 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.
- 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.
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