- 18 whole chicken wings
- 1 pound fresh tomatillos (husks removed and washed thoroughly) or one 28-ounce can of tomatillos
- 1 onion, roughly chopped
- 1 garlic clove
- 2 serrano chiles (ribs and seeds removed if you want less heat), roughly chopped
- 1 generous handful cilantro
- 1 teaspoon salt, plus more for seasoning
- 1 cup chicken broth
- Vegetable oil, for frying
- Freshly ground black pepper
- 1 tablespoon flour (plus more if necessary), for dredging
- 1 tablespoon cornstarch (plus more if necessary), for dredging
- Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. (See how to prep wings for appetizers.) Rinse wing parts under cold water and pat dry with paper towels. Lay wings in a single layer on a wax paper-lined baking sheet and place in refrigerator, uncovered, for an hour.
- In a blender, combine the tomatillos, onion, garlic, serrano chiles, cilantro, and 1 teaspoon salt. Blend until smooth and pour into a saucepan or deep skillet. Bring to a simmer over medium-low heat, then add chicken broth. Simmer for 10 minutes, or until tomatillo mixture darkens and thickens so that it coats the back of a wooden spoon. Set aside to cool.
- Heat oil in a Dutch oven over medium heat. Remove wings from refrigerator and season on all sides with salt and pepper. Place about a tablespoon each of flour and cornstarch in a large clean plastic bag, seal, and shake gently to combine. Working in batches, drop a few chicken wings in the bag, and toss to coat with flour mixture. Shake off the excess before dropping each wing into the hot oil, and fry until golden brown, turning occasionally, about 5-7 minutes. Replenish the flour mixture in the bag as needed.
- Transfer fried wings to a wire rack placed over a rimmed baking sheet. When wings are cooled slightly but still warm, pile them on a serving platter, and drizzle with the tomatillo sauce. Serve immediately with leftover sauce.
Makes 3 dozen.
- Poultry, Appetizers