Spices and Seasons – Poblano Pepper and Fried Chicken Wings


 Many moons ago, I had travelled to New Mexico and fallen in love with the landscape. It is not called the, “Land of Enchantment’ for nothing. It is definitely on my plans to get back there with the kids one of these days.

I was captivated by the beautiful landscape, charming artifacts, but most of all by the colorful  peppers . Bunches and bunches of brightly colored fragrant peppers!

The pepper most commonly found was the poblano. Since then, I have been hooked on the the flavorful pepper. It is actually very mild by green chili standards. I love the dark green color which does not fade much when exposed to heat.

The poblano originated from Peublo, Mexico and the name essentially roughly translates to a native from Pueblo. I also got hooked onto the Ancho chili powder and later realized that Ancho Chili Powder often is made from dried red poblanos. A poblano when dried and flattened is called an ancho.

Interestingly enough, at a spice market in India recently, I saw these flat dried chilies that they referred to as the tomato pepper. Those looked awfully close to being a cousin of the poblano. But the spice seller was not really sure if there was any connection.

Now, back to the recipe on hand. I am probably one of the few people I know who gets excited about football season because it offers me an excuse to make snacks that I otherwise would not. Chances are I would not understand the game any better even if the football came and hit me on the head.

Onto the recipe, this is a spice marinated fried chicken wing recipe that needs a little planning to marinate but tastes great even with chicken pieces. So, while they are great for snacking when watching a game, they work just as well for a picnic meal right next to your favorite potato or macaroni salad.

Poblano, Cilantro and Lime Marinated Fried Chicken Wings

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 6 to 8 servings

A flavorful and spicy take on fried chicken or chicken wings.


  • For the Marinade
  • 2 limes
  • 1 tablespoon black peppercorns
  • 1 inch piece of ginger
  • 2 Poblano pepper
  • ½ cup cilantro leaves
  • 1 teaspoon salt
  • 2 pounds of chicken wings
  • For the coating
  • 1 cup all purpose white flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • Oil (such as canola oil for frying)
  • Paprika or a sweet chili powder such as an ancho for dusting


  1. Cut the limes and squeeze in the juice into a blender.
  2. Add in the black peppercorns.
  3. Peel and in the ginger.
  4. Pulse the blender a few times.
  5. Coarsely chop the peppers and add in the cilantro.
  6. Add in the salt and blend the mixture into a smooth paste.
  7. Place the chicken wings in the marinade and toss to coat.
  8. Let this rest in the refrigerator for 3 to 6 hours.
  9. Mix the all purpose flour and cornstarch in a mixing bowl.
  10. Remove from the chicken from the refrigerator and shake place in the flour mixture. It is ok to have some marinade on the chicken since it gives it a deeper flavor.
  11. Coat the chicken wings evenly and shaking off the excess flour place on a plate.
  12. Place the coated wings in the refrigerator for 15 to 30 minutes.
  13. Place the oil in a wok and heat on medium heat and test with a small breadcrumb. The breadcrumb should sizzle and come to the surface as soon as it is dropped.
  14. Place the wings in a single layer on the oil 5 to 6 at a time without crowding the wok, fry on medium low heat for 7 to 8 minutes on each side. If you have a deep fryer it is extremely useful for this.
  15. Remove the wings from the oil, drain on paper towels. Dust with paprika or ancho chili powder and serve with extra lime.

Rinku Bhattacharya is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog,  Cooking in Westchester, where she shares her life experiences and original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past six years, and her newly released cookbook the Bengali Five Spice Chronicles,  highlights and offers many simple recipes from Eastern India. Rinku can be found on Facebook, Twitter, and Pinterest.



About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.


  1. Carol,

    Yes I did. Thanks for pointing that out. I had tried this the first time with some dried coconut flakes but found this version better.


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