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- เผยแพร่เมื่อ 24 ก.ย. 2024
- I tried the Elote Wings and when I tell you they were amazing! You got to try it. This is the recipe below 👇🏽 don’t forget to subscribe ♥️ #food #foodie #chickenrecipes
Elote Fried Wings Recipe
Ingredients:
- 12 chicken wings
- 1/4 cup Frank's Red Hot Sauce
- 1 quart buttermilk
- 2 cups seasoned flour (season with salt, pepper, and a touch of paprika)
- Oil for frying
For the Elote Sauce:
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 lime, juiced
- 1/4 cup diced cilantro
- 1 teaspoon sugar
- Tajin, to taste
- 1 teaspoon garlic paste
- All-purpose (AP) seasoning, to taste (I used my Damn Good All Purpose Seasoning )
Instructions:
1. Marinate the Wings:
- In a large bowl, whisk together the buttermilk and Frank's Red Hot Sauce. Add the chicken wings, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Prepare the Elote Sauce:
- In a medium bowl, combine mayonnaise, sour cream, crumbled cotija cheese, lime juice, diced cilantro, sugar, and garlic paste. Mix until smooth.
- Season the sauce with Tajin and all-purpose seasoning according to your taste. Adjust the acidity and seasoning by adding more lime juice or Tajin if desired. Set aside.
3. Fry the Wings:
- Remove the wings from the marinade and let excess buttermilk drip off. Dredge the wings in the seasoned flour until they are well-coated.
- Heat the oil in a deep fryer or a large, deep skillet to 375°F (190°C). Fry the wings in batches, careful not to overcrowd the pan, for about 10 to 15 minutes or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- Place the fried wings on a wire rack or paper towels to drain any excess oil.
4. Coat the Wings:
- Once all the wings are fried and still hot, place them in a large bowl. Pour the elote sauce over the wings, tossing gently until they are evenly coated.
5. Serve:
- Arrange the sauced wings on a serving platter. Sprinkle extra crumbled cotija cheese, a bit more Tajin, and fresh diced cilantro over the top for garnish. Serve immediately with lime wedges on the side.
