Denver East-West Hot Wings Recipe

Name: Denver East-West Hot Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

705

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds chicken wings and drummettes, tips removed, 6 whole serrano chili peppers, 6 whole jalapeno peppers, 1 Poblano pepper, and more.

Yes, Denver East-West Hot Wings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Denver East-West Hot Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions