Denver East-West Hot Wings

• 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

1. Blend/puree all ingredients in a blender. Place chicken wings in two large
2. ziploc bags and pour 2/3 mixture over the wings, seal and toss thoroughly to
3. coat. Reserve 1/3 of the mixture in a jar. Marinate wings in the refrigerator
4. for at least 4 hours or better overnight.
5. Heat Dutch oven 1/2 full of peanut oil at 350 degrees F.
6. Remove wings from bowl and gently place them (batch 10 at a time) in the hot
7. oil. Fry wings until golden brown and crisp about 10 minutes. Meanwhile, take
8. the remaining 1/3 marinade and place in a small saucepan on stove and bring to a
9. hard boil. After the sauce is heated throughout, put sauce in large bowl, add
10. wings and toss until coated. Serve with cool ranch dressing and celery sticks.

chicken, serrano chili peppers, jalapeno peppers, pepper, pepper sauce, hoisin sauce, worcestershire sauce, lime juice, hot sauce, ground anjo chili pepper, garlic, salt, ground black pepper, dressing

Taken from www.epicurious.com/recipes/member/views/denver-east-west-hot-wings-50053058 (may not work)