calabrian chili chicken wings
Calabrian Chili Chicken Wings
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)
- blue cheese dressing, for serving (https://food52.com/recipes/90875-ultimate-blue-cheese-dressing)
- 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:
- Add the oil to a deep, heavy-bottomed pot and set over medium heat. Bring the oil to 375°F.
- 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.
- 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.
- 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.
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