Southwestern-Style Fried Chicken Wings With Kicked-Up Jalapeno Poppers And A Creamy Chipotle-Cilantro Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1555
FAT
216%
CHOL
96%
SOD
318%

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Ingredients for 6 servings

1 cup buttermilk

1 tablespoon salt

8 slices bacon, cooked and crumbled

3 cups panko bread crumbs

8 ounces cream cheese, softened

1 1/2 cups sour cream

1 cup grated Pepper Jack cheese

1/2 cup mayonnaise

1 tablespoon ground coriander

2 cups all-purpose flour

2 tablespoons chipotle in adobo sauce

Creamy Chipotle-Cilantro Sauce, recipe follows

1 tablespoon dried oregano

1 teaspoon cayenne pepper

3 tablespoons Emeril's Southwest Essence, divided, recipe follows

Kicedk-Up Jalapeno Poppers, recipe follows

2 large eggs, lightly beaten

1 tablespoon kosher salt

2 teaspoons ground cumin

1 cup all-purpose flour plus 3 tablespoons, divided

24 fresh large jalapeno peppers (or more if peppers are small)

1/2 cup lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1 teaspoon crushed red pepper

1 teaspoon black pepper

2 tablespoons chili powder

1 tablespoon garlic powder

2 tablespoons paprika

1 1/2 teaspoons Southwest Essence, divided

Vegetable oil, for frying

1 cup fresh squeezed orange juice

2 tablespoons minced garlic

5 pounds chicken wings, separated at joints, and wing tips reserved for stock

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