2012 FFS Nevin Disc-It demo

Green Chile Meets Chicken Wings. OH YEAH!

In BBQ - Grilling - Smoking, Chicken, Product Reviews, Recipes, Reviews, Stories by Mark MaskerLeave a Comment

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Even the hardest chicken wingnut gets a little tired of the little red variations on poultry limbs smothered in crimson heat. If you know one of these fanatics, here’s your chance to throw them into a tailspin. A smoldering, hot tailspin painted in green. And it all comes courtesy of Nevin Montano of Disc-It and Kirk Muncrief of Albukirky Seasonings.

2012 FFS Nevin Disc-It demoLate last year he entered his fiery fowl formula in the 4th Annual Disc-It Round Up in New Mexico. Judging ended with his green chile wings victorious and buckets of tears. Mostly the joyous weeping of those who’d crowned him king.

Disc-It’s Nevin Montano brought Kirk and his wing recipe to the public in a recent video post on the Disc-It website. Not only that, Kirk went the extra mile and is offering a 15% discount on his products when you mention the Disc-It during purchases.

If you want to try Kirk’s green chile wings for yourself, here’s the recipe.

Green Chile Chicken Wings with Green Chile Crema Sauce
 
Heat Scale:
Recipe type: Appetizer
Cuisine: Southwestern
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 lbs chicken winglets
  • 2 tablespoons Albukirky Green Chile Rub
  • For Crema:
  • 1 cup Mexican crema
  • 1 tablespoon Albukirky Green Chile Rub
Instructions
  1. Wash and pat dry the chicken, then coat each in a light drizzle of cooking oil.
  2. Season both sides of the chicken with the rub. Cover it and refrigerate the chicken at least four hours (overnight is preferable).
  3. Fill the Disc-It (or a suitable subsitute) with cooking oil. Heat it to 375-400 degrees F.
  4. While the oil is heating, mix the ingredients for the crema.
  5. Add 5-20 pieces of chicken to the oil and cook them for 4-6 minutes or an internal temperature of 160 degrees F.
  6. Move the wings to a paper towel, allow them to cool, and serve them with the crema.
 

 

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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.