Cairo’s Ultimate Wings Experience
With a new menu on board, Wings in Flavors adds a Mexican touch to an already versatile menu serving over 20 wings flavors with a variety of mouthwatering appetizers, salads, and fresh cocktails. We cooked with Chef Sayed El Assal delicious Mexican grilled chicken wings with sweet chili and sour cream dip along with potato wedges.
Ingredients
Potato Wedges
1 Blanched potato cut into wedges
1 Tsp salt, black & white pepper
2 Tsp chili powder
¼ Cup flour
Oil for frying
Mexican Wings
6 Chicken wings
3 Red chili peppers
2 Tsp salt, black & white pepper
1 Tsp chili powder
2 Tbsp oil & vinegar
Directions:
Potato Wedges:
Boil one potato in hot water, strain, and cut into wedges. Season with salt, black & white pepper, chili powder, and dust with flour. Keep in fridge for 15 minutes, then deep fry in hot oil.Serve with your favorite dip!
Mexican Wings:
Marinate the chicken wings in salt, white & black pepper, chili powder, oil and vinegar, and leave in fridge for at least for 20 minutes. Heat a grill or a skillet and place the wings. Turn wings on each side for 3-5 minutes until golden brown. Mix sweet chili paste with sour cream for dip!
Enjoy the finger-licking wings!
