Everything But Elote Chicken Wings

Everything But Elote Chicken Wings

 

 

 

 

         

 

These Everything but Elote Chicken Wings start with Walker Farms chicken wings, tossed in olive oil and coated in a bold blend of garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. The seasoning creates a savory, smoky base with just the right touch of warmth, helping the wings roast up crispy and packed with flavor. Once cooked, the wings are coated in a creamy elote-inspired sauce made from Heritage Harvest mayonnaise and tangy Mexican crema, brightened with fresh lime juice and lime zest. Chili powder and garlic powder add another layer of savory depth, while a hint of cayenne can be included for a subtle kick of heat. To finish, the wings are topped with crumbled cotija cheese for a salty, crumbly bite, fresh chopped cilantro for a pop of herbaceous freshness, and a sprinkle of Tajín that adds a signature chili-lime tang. Served with lime wedges for an extra squeeze of citrus, these wings capture the vibrant flavors of Mexican street corn in every bite. 

 

 

INGREDIENTS

For the Wings

·       2 lbs Walker Farms chicken wings – SGC# 213560

·       1 tbsp olive oil – SGC# 173221

·       1 tsp garlic powder – SGC# 181423

·       1 tsp onion powder – SGC# 181019

·       1 tsp smoked paprika – SGC# 181331

·       ½ tsp chili powder – SGC# 181920

·       1 tsp salt – SGC# 052100

·       ½ tsp black pepper – SGC# 051109

Elote Sauce

·       ½ cup Heritage Harvest mayonnaise – SGC# 123547

·       ¼ cup Mexican crema (or sour cream) – SGC# 194045

·       1 tbsp lime juice – SGC# 082245

·       1 tsp lime zest – SGC# 192625

·       1 tsp chili powder – SGC# 181920

·       ½ tsp garlic powder – SGC# 181423

·       ¼ tsp cayenne (optional for heat) – SGC# 1841389

Toppings

·       ½ cup cotija cheese, crumbled – SGC# 514766

·       2 tbsp fresh cilantro, chopped – SGC# 193201

·       Tajín for garnish – SGC# 623532

·       Lime wedges for serving – SGC# 192625

 

INSTRUCTIONS

 

1. Bread & fry chicken at 350°F until golden and cooked through (3–4 min/side). Rest, then slice.
2. Toss hot chicken in our Heritage Harvest Cayenne Sauce + butter. Keep it glossy.
3. On a flat-top or skillet, sear steak hard with onions until just cooked.
4. Add Buffalo chicken to the steak/onions, mix lightly.
5. Lay cheese over everything, cover until it melts.
6. Load onto toasted roll.
7. Finish with a ladle of blue cheese + extra peppers if desired.