EPIC TEX-MEX Wing Recipe by Spice King Keith Lorren

Add a whole onion, fresh garlic paste, tomatoes, fresh cut cilantro stems, and tomato sauce to the blender.

Add fire roasted red peppers, chilies in adobo, chicken bouillon, seasoned sea salt, all-purpose seasoning, barbecue rub, fresh lime juice, ground bay leaves, oregano, coriander, cumin, salt, sugar, bell peppers, and black pepper to the blender.

Puree all ingredients in the blender and add a splash of water to thin it out.

In a pan, add butter and cloves, then sauté the sauce for about 15 to 20 minutes until it looks cooked down.

Add Scotch bonnet sauce to the cooked sauce and turn off the heat, then finish with more butter and fresh lime juice, stirring to incorporate.

For the second sauce, blend fresh garlic paste, onion, tomatoes, jalapeno, green bell peppers, cilantro stems, tomatillo salsa, and fresh lime juice.

Add grilled steak and burger seasoning, chicken bouillon, all-purpose seasoning, and Scotch bonnet sauce to the blender and puree.

For the mozzarella cream sauce, sauté butter and add flour to make a roux, then finish with heavy whipping cream or half and half.

Add all-purpose seasoning, chicken bouillon, seasoned salt, nutmeg, mozzarella cheese, half and half cream, Parmesan cheese, black pepper, sugar, salt, and garlic paste to the sauce and whisk together.

Fold chicken wings to keep their shape and season with lemon juice before frying them until crispy.

In the frying pan, add fresh garlic paste and frying oil to season the wings' skin, then toss with grilled steak and burger seasoning, all-purpose seasoning, and black pepper.

Plate refried beans and place the fried chicken wings on top, drizzling with mozzarella cream sauce and the second sauce, then garnish with coita cheese, jalapenos, cilantro, and chives.

Equipment Needed

Spice Level:

Dietary

Allergens