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Chilled Chilied Chicken Wings chili, chicken 2 tablespoon hot chili powder 2 whole eggs lightly beaten 4 lb chicken wings (15) 1 oil for frying 1/2 cup boiling water 1 tablespoon cumin 2 tablespoon ketchup 2 tablespoon hot paprika 1 1/2 tablespoon hot pepper sauce 1 teaspoon oregano 1 teaspoon salt 1/2 teaspoon fresh ground pepper MIX THE CHILI POWDER,CUMIN,HOT PAPRIKA,OREGANO,SALT AND PEPPER TOGETHER WITH THE BOILING WATER,AND STIR TO MAKE A CHILI PASTE. STIR IN TH KETCHUP AND PEPPER SAUCE.SET ASIDE TO COOL SLIGHTLY.PLACE THE EGGS IN A LARGE BOWL,AND STIR IN THE CHILI PASTE.MIX WELL. CUT THE TAPERED JOINT FROM THE WINGS,AND RESERVE FOR STOCK OR ANOTHER USE.PUT THE TRIMMED WINGS IN THE SPICE EGG MIXTURE.TOSS THROUGHLY.THE WINGS SHOULD SOAK IN THE MARINADE FOR SEVERAL HOURS IN THE REFRIGERATOR;THE LONGER THEY MARINATE,THE SPICER THEY WILL BE. HEAT AN INCH OF OIL IN A HEAVY SKILLET TO 375 DEGREES.(IT'S THE PROPER TEMPERATURE WHEN A WING TIP DIPPED IN THE OIL CAUSES AN IMMEDIATE BUBBLING) FRY THE WINGS IN BATCHES FOR ABOUT EIGHT MINUTES,FLIPPING ONCE DURING COOKING.BE SURE NOT TO CROWD THE PAN. DRAIN ON PAPER TOWELS.SERVE H OR CHILLED Recipe By : Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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