Ingredients Weight Measure
Chicken, wings with drummettes 200 ea.
Unbleached all-purpose flour 5 lbs.
Cumin powder 1 cup
Garlic powder 2 cups
Chili powder 2 cups
Eggs 12 ea.
Milk 1/2 gal.
Vegetable oil 48 oz.

Wing Sauce

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 10 cups
Chipotle peppers in adobo sauce 28 oz.
Orange, juice 3 cups
Lime, juice 2 cups
Brown sugar 1 cup

Dipping Sauce

Ingredients Weight Measure
Sour cream 32 oz.
Limes 3 ea.
Cilantro 1 bunch


Ingredients Weight Measure
Red leaf lettuce 6 heads


  1. To prepare Wings, heat oil to 350°F.
  2. Rinse wings and lightly pat with a clean towel.
  3. In a medium-sized Ziploc® bag, mix together all dry ingredients. In a large mixing bowl, lightly beat the eggs and add the milk. Mix well.
  4. Place the wings in the bag with the flour mixture and give a good shake. Remove wings from bag and place on a sheet pan.
  5. Add the wings, a few at a time, to the eggwash, remove and return to the flour mixture. Again, give it a good shake to ensure that the wings are well and evenly coated. Place the bag in refrigerator.
  6. For the Wing Sauce, place all ingredients in a blender or food processor and blend well. Set aside.
  7. For the Dipping Sauce, juice and zest the limes. Place all ingredients in a blender or food processor and blend well. Refrigerate until ready to use.
  8. Remove wings from the refrigerator and place about 10 at a time in a frying basket. Shake off excess flour.
  9. Deep-fry for 15 minutes or until cooked through.
  10. Remove wings from oil and drain excess oil by placing in a large brown paper bag. Toss wings in wing sauce until evenly coated.
  11. On each serving plate, place 3 red lettuce leaves. In the center of the plate, place a ramekin filled with about 1-1/2 oz. dipping sauce. Place 8 wings on each plate around ramekin. Serve immediately.

Yield: 25 servings