Ingredients
3 pounds chicken wings and drummettes, tips removed
6 whole serrano chili peppers
6 whole jalapeno peppers
1 Poblano pepper
1 cup Sriracha hot pepper sauce
4 tablespoons Hoisin Sauce
1/2 bottle Worcestershire sauce
1/4 cup of lime juice
1 small bottle hot sauce (Franks or Tobasco for more heat)
4 tablespoons ground Anjo chili pepper
4 cloves crushed garlic
1 tablespoon salt
1 tablespoon ground black pepper
1 bottle beer
Ranch dressing
Preparation
Blend/puree all ingredients in a blender. Place chicken wings in two large ziploc bags and pour 2/3 mixture over the wings, seal and toss thoroughly to coat. Reserve 1/3 of the mixture in a jar. Marinate wings in the refrigerator for at least 4 hours or better overnight.
Heat Dutch oven 1/2 full of peanut oil at 350 degrees F.
Remove wings from bowl and gently place them (batch 10 at a time) in the hot oil. Fry wings until golden brown and crisp about 10 minutes. Meanwhile, take the remaining 1/3 marinade and place in a small saucepan on stove and bring to a hard boil. After the sauce is heated throughout, put sauce in large bowl, add wings and toss until coated. Serve with cool ranch dressing and celery sticks.
