Hot Wings
Crispy chicken wings coated in a spicy Scotch Bonnet hot sauce, finished with fresh jalapeños. These wings strike the perfect balance between heat and flavor, with a crunchy exterior and juicy interior.
Ingredients
- •2 tablespoons Scotch Bonnet Hot Sauce
- •1 tablespoon unsalted butter
- •1 to taste Kosher salt and black pepper
- •6 whole chicken wings
- •1 tablespoon cornstarch
- •1 cup grapeseed oil
- •½ whole jalapeño
- •very thinly sliced crosswise
Cooking Instructions
- 1.
In a small saucepan, heat the sauce over medium heat until hot. Whisk in the butter, a little at a time. Continue whisking until the mixture is emulsified. Whisk in salt to taste, then reduce the heat to low to keep the sauce warm.
5 min
- 2.
Sprinkle salt and pepper all over the chicken and let stand for 5 minutes to release the moisture on the skin. Sprinkle the cornstarch all over the chicken and toss until evenly coated.
5 min
- 3.
Fill a large skillet with oil to a depth of 1/2 inch. Heat over high heat until hot and shimmering. (When the oil is ready, a cube of bread dropped into it will turn golden in 15 seconds.)
5 min
- 4.
Reduce the heat to medium and add the drumettes first, then the wings in a single layer. Cook, turning the chicken with tongs, for 4 minutes. Raise the heat to high. Cook, turning occasionally, until the chicken is golden brown outside and no longer pink inside, about 4 minutes longer.
8 min
- 5.
Transfer the chicken to a large bowl and add the hot sauce and jalapeño. Toss until evenly coated. Serve immediately.
2 min