Hot Chicken Wings
Hot Chicken Wings
I can tolerate hot food, and I love hot chicken wings. But I find it hard to find really hot wings. Either the wings aren’t as hot as they claim, or a restaurant is trying to numb your mouth so that you don’t feel any heat. Too boring. I like food that is hot and delicious, especially when it hits you after you have tasted it.
Yield: 4 Servings
Ingredients
- 16 pieces of chicken wings, patted down
- Vegetable oil
- Butter
- Regular, thick hot sauce like Frank’s
- 1/4 teaspoon of seasoned salt
- Red pepper crushed to 1/2 teaspoon
- Half a teaspoon of hot paprika
- A few dashes (a few drops) of a thin, very hot sauce like Magma
- Optional 1/2 teaspoon cayenne powder
Preparation instructions:
Pour approximately 1/2″ of vegetable oil into a pan that has high sides. Add enough butter for 1″ of fat. Heat the fat on medium-high until it begins to smoke. Spread out the hot chicken wings in a single layer, and make sure the fat covers them. Reduce the heat to medium-low and cook for 15 minutes. Continue to cook for 14 more minutes. Drain and turn the heat to medium-high for another minute.
Mix the remaining ingredients in a bowl. Add the wings, coat them and let them stand for 5 minutes.
Learn More About This Recipe
Regular hot sauce can be too vinegary, and I don’t find it hot enough. I use just enough to cover. Hotter sauces may add more heat, but I also want to taste the food. Frank’s and other hot sauces that are similar to Tabasco coat the tongue much better. Magma is the real heat source (if you haven’t tried it yet, you won’t be able to see it, but it’s very hot). I use paprika for colour and sweetness. Crushed red pepper isn’t going to compete with Magma, but it does look good as a finishing touch. Add some cayenne before tossing the sauce to add more heat.
