If you like it hot, this one's for you!
Buffalo Chicken Wings
Serves 4 (4-6 wings per person)
3 1/2 lbs chicken wingettes
8 c. water
1 1/2 T salt
1 1/2 T ground black pepper
2 T lemon juice
1 1/2 oz. Habanero peppers
1 1/2 oz. Serrano chili peppers
2 T butter, melted
1 1/2 T white vinegar
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 T cayenne
1/2 c. Frank's Red Hot Sauce (we put that on everything)
Vegetable oil for frying
Rinse wings in cool water. In a bowl, combine first 4 ingredients for marinade. Add wings and marinade for 30 minutes in the refrigerator. Drain and dry wings thoroughly.
Core and seed the peppers - be careful not to touch your eyes! I would recommend wearing disposable gloves (or you could wrap your hands in plastic bags). Place the peppers in a food processor and chop till fine. In a large container with a lid, mix together pepper puree, butter, vinegar, paprika, cayenne, chili powder and hot sauce. Set aside.
Deep fry wings in vegetable oil at 350 for 10 minutes. Drain on paper towels. Add wings to sauce - shaking to thoroughly coat.
1 comment:
Habanero, Serrano peppers, AND red hot sauce? Sounds spicy. I like wings, but I also like to taste them.
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