Serrano Chili Wings Recipe

Prep chicken

Slice the chicken breasts into 1/2-inch thick strips (to resemble wings/strips). Pat pieces dry with paper towels. Season both sides with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko breadcrumbs, cornmeal (if using), remaining 1/2 tsp salt, remaining 1/2 tsp pepper, and garlic powder.

Bread the chicken

Dredge each chicken piece first in flour, shaking off excess, then dip into beaten eggs, then press into the panko mixture until evenly coated. Place breaded pieces on a tray and let rest 10 minutes to help coating adhere.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a small piece of bread sizzles immediately (about 350°F / 175°C). Working in batches so the pan isn't overcrowded, fry breaded chicken strips 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed between batches.

Prepare chiles & aromatics

Remove stems from serrano chiles. For less heat, remove seeds; for full heat, leave seeds. Roughly chop chiles. Peel garlic and roughly chop. Place chiles, garlic and shallot in a small food processor or blender.

Blend the sauce

Add lime juice, honey, apple cider vinegar, olive oil, cumin, and 1/2 tsp kosher salt to the blender with chiles, garlic, and shallot. Pulse to a coarse purée. If necessary, add 1–2 tablespoons water to reach a smooth but slightly thick sauce consistency.

Cook and finish sauce

Heat a small skillet over medium heat and melt the butter. Add the blended serrano mixture and cook, stirring occasionally, for 3–4 minutes to mellow the raw edge of the chiles and concentrate flavors. Taste and adjust salt, honey, or lime as desired. Stir in chopped cilantro (if using) off the heat.

Place a handful of fried breaded chicken strips in a shallow bowl or on a platter. Spoon warm serrano chili sauce evenly over the chicken (about 2–3 tablespoons sauce per serving, or to taste) and toss gently to coat. Alternatively, serve sauce on the side for dipping.

Garnish with chopped cilantro and sliced scallions. Serve immediately with lime wedges for squeezing over the chicken.