Calabrian Chili Chicken Wings

Drescription

There’s nothing wrong with a classic buffalo wing, but this recipe uses Calabrian chilis to add a new layer of complexity that’s worth trying. By blending oil-packed chilis with garlic and vinegar, you create a creamy emulsification. This process tempers the heat while adding richness and mouthfeel to the wing sauce, all without sacrificing flavor. While a typical buffalo sauce calls for almost equal parts hot sauce and butter, this recipe calls for just a couple of tablespoons to let that chili flavor shine. As is classic for Buffalo Wings, I recommend serving with my Ultimate Blue Cheese recipe.

Ingredients

• 6 cup neutral oil
• 2 pound chicken wings
• 1/3 cup cornstarch
• 1/3 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoon butter
• 2/3 cup calabrian chili hot sauce (recipe below)
• green onions for garnish, thinly sliced (optional)
• 10 ounce jar of calabrian chilis, packed in oil
• 2/3 cup rice vinegar or white wine vinegar
• 1 clove garlic
• 1/4 teaspoon salt

Directions

1. Add the oil to a deep, heavy-bottomed pot and set over medium heat. Bring the oil to 375°F.
2. Meanwhile, pat the chicken wings dry and add to a medium bowl. Then, add the cornstarch, flour, paprika, garlic powder, black pepper, and salt. Toss to coat, then add to the preheated 375°F oil. Fry for 5-8 minutes, or until golden brown, crispy, and cooked through. Remove from the oil and drain on a rack set over a baking sheet.
3. Add the butter to a medium saucepan set over medium-low heat. Once just melted, add the Calabrian Chili Hot Sauce and stir. Continue stirring until the sauce is heated through and fully incorporated with the melted butter.
4. Add all the ingredients to a blender and blend until smooth. Make sure to include all the oil from the Calabrian chili jar, this will thicken the sauce and emulsify it as it blends. Transfer to a lidded container and keep in the fridge for up to 2 weeks.