recipes articles & more

Ingenious Kitchen Tips
Win Steven Raichlen’s Must-Have Grilling Tools
10-Minute Strawberry Recipes
Quiche Recipe: Create Your Own
Strawberry Mojito
How to Make Barbecued Chicken
How to Make Chocolate Soufflés
Recipes Dads Love
How to Roll a Roulade Cake
Tour Steven Raichlen's Kitchens

Print It| Add to Favorites| | Pin It

Spicy Cilantro Chicken Wings

by Ian Knauer

read reviews (1)

Everyone loves chicken wings, that fiery and buttery all-American snack that pairs perfectly with lots and lots of beer. I love adding unexpected flavors to familiar foods, and these wings are a perfect example of why it’s fun to think outside the bottle of Frank’s hot sauce. The chile, lime, garlic, cilantro, and Worcestershire provide a savory-acidic base for the sauce and add many new and wonderful layers of flavor, while the butter coats the wings with a luscious richness. Serves 4 to 6

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

cilantro limes Worcestershire sauce more more

1/3 cup chopped cilantro stems
1-1/2 tsp. finely grated lime zest
3 Tbs. lime juice
2 Tbs. Worcestershire sauce
1 hot green chile, such as habanero, serrano, or Thai, chopped
1 large garlic clove, chopped
1-3/4 tsp. kosher salt
1/2 tsp. black pepper
1/2 stick unsalted butter, melted
3 lb. chicken wings
About 4 cups vegetable oil for frying
Cilantro leaves

Puree the cilantro stems, lime zest, juice, Worcestershire, chile, garlic, 3/4 tsp. of the salt, and the pepper in a blender until smooth. With the motor running, add the butter, blending until it is incorporated. Transfer the sauce to a large bowl.

Pat the wings dry, then halve them at the joint and season them with the remaining 1 tsp. salt.

Heat 1 inch of oil in a pot or deep heavy skillet to 400°F. Fry the wings in 2 or 3 batches, turning occasionally, until they are golden and cooked through, about 8 minutes per batch (return the oil to 400°F between batches). As they are cooked, transfer the wings to the bowl with the sauce, tossing them to coat, or serve the sauce on the side for dipping. With tongs or a slotted spoon, transfer the wings to a serving plate and sprinkle with the cilantro leaves. Serve the wings with the remaining sauce on the side.