Place the chicken wings in a bowl and season with salt, pepper, and paprika, then add the cornstarch and mix well, let it rest.
Fry the chicken wings in plenty of oil for about 5 minutes. Remove from the oil, drain excess oil, and set aside.
Place the small potatoes in a resealable bag and crush them with a rolling pin until you get a semi-fine powder. Set aside.
Mix the sauce with the melted butter and lime juice in a bowl, then season with salt, pepper, and ground guajillo chili.
Place the chicken wings in a resealable bag with the small potatoes and shake vigorously to combine.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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