Green Chili Chicken Wings 

Colorado Craft

click to enlarge Green Chili Chicken Wings - BRIENNE BOORTZ
  • Brienne Boortz
  • Green Chili Chicken Wings


For Green Chili Thai Sweet Chili Sauce:

1 tsp. unsalted butter

1 tsp. garlic, minced

1 tbsp. shallots, minced

2 c. Pueblo green chilies, roasted, peeled, seeded and minced

1¼ c. chicken stock, divided

¼ c. cornstarch

1 c. honey

½ c. white distilled vinegar


For confit chicken wings:

2 lbs. chicken wings, about 36 wings

¼ c. salt

4 c. rice oil

1 tbsp. black peppercorns, whole

4 bay leaves

4 sprigs fresh thyme

8 cloves garlic, whole

Canola or rice oil, for frying



¼ c. green onions, sliced


For Green Chili Thai Sweet Chili Sauce:

In a saucepan over medium heat, melt the butter, then sweat the garlic and shallots until translucent. Add the green chilies and cook for 2 minutes. Add 1 c. chicken stock and bring to a boil, then reduce to a simmer.

In a bowl, mix the cornstarch and the remaining ¼ c. chicken stock together until smooth, then whisk into the saucepan. Bring back to a boil, then reduce heat to low and whisk in the honey and vinegar. Salt to taste.

Cool down or hold hot, depending on when you decide to serve your chicken wings. This makes 4 cups of sauce, and the excess will last five days in the refrigerator.

Location Details Colorado Craft
15 S. Tejon St.
Colorado Springs, CO
11 a.m. to 10 p.m. Mondays-Thursdays; until midnight Fridays; 9 a.m. to 3 p.m. Saturdays and Sundays; and 5 p.m. to midnight Saturdays

For confit chicken wings:

Preheat an oven to 325 degrees. Place the chicken wings in a Dutch oven or hotel pan. Season with the salt. Add the rest of the ingredients. Cover tightly with foil and bake for one hour until wings are tender. Refrigerate and cool wings overnight in the oil.

To assemble:

In a 350-degree fryer, fry wings in batches of eight until golden brown, around 4 minutes. Briefly drain in the fry basket, then toss each batch in ½ cup of wing sauce. Season with salt and pepper to taste, then top with green onion. Makes around 4.5 batches.


Playing off Thai sweet chili sauce (think Mae Ploy), we at Colorado Craft decided to incorporate Pueblo green chilies and put our own spin on an Asian-style fried chicken wing. The wings are crispy, the green chili sauce gives off so much umami, and when topped with the fresh green onions for that extra crunch and freshness, it’s a perfect mix of sweet and savory.

— Submitted by Colorado Craft chef Mario Vasquez


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