Ali Allie | CoServ Electric
Anna’s Note: “Ali Allie knows a thing or two about spicy foods. Her poblano-flavored wings were a hit with our staff. They can be fried, but my family preferred the baked version.”
1 poblano pepper
2 cups hot sauce
1/2 cup margarine or salted butter (1 stick)
1 tablespoon dry parsley flakes
1 tablespoon dried minced onion
1 teaspoon granulated garlic
1 teaspoon ground sage
5 pounds chicken wings, tips removed and separated into two pieces
Peanut oil (if frying)
1. Sauce: Mince poblano pepper. Place pepper, hot sauce and margarine or butter in saucepan over medium-high heat. Allow pepper to soften, stirring frequently. Add seasonings and simmer 10 minutes, stirring occasionally. Set aside.
2. Wings, if frying: Bring peanut oil to 350 degrees in deep fryer. Place chicken wings in fryer and cook 10 minutes or until meat registers 160 on a meat thermometer. Remove from oil and drain well. Toss wings with sauce.
3. Wings, if baking: Preheat oven to 450 degrees. Line rimmed baking sheets with nonstick foil. Toss wings with just enough sauce to coat, and reserve remaining sauce. Arrange wings on baking sheet and bake 30–35 minutes or until meat registers 160 on a meat thermometer.
Servings: 12. Serving size: Approximately 4 wings. Per serving: 496 calories, 35.34 g protein, 34.42 g fat, 1.68 g carbohydrates, 0.44 g dietary fiber, 437 mg sodium, 0.53 g sugars, 145 mg cholesterol