Spicy Buffalo Chicken Wing Recipe

chicken wings

🥗Healthier: baked chicken wings

💰Cheaper: chicken drumsticks

Baked wings are lower in fat, while drumsticks are often cheaper.

hot sauce

🥗Healthier: low-sodium hot sauce

💰Cheaper: generic hot sauce

Low-sodium options are better for heart health.

Pre-cook chicken wings in boiling water for about 5 minutes to speed up cooking and ensure crispy skin.

In a pot, melt 1/4 pound of butter.

Add 1/2 red onion and 3 cloves of minced garlic to the pot and sweat them out.

Add habanero chilies and Scotch bonnets to the pot.

Add brown sugar to the pot to cut through the heat.

Add a little bit of tomato paste to the pot.

Add the juice of 2 limes and rice vinegar to the pot.

Finish the sauce with a little bit of soy sauce and let it cook until the vegetables are soft.

After 5 minutes, remove the chicken wings from the boiling water and drain them on a tray with towels.

Place the wings in the refrigerator to cool down and draw out moisture.

Check the sauce boiling away and ensure the vegetables are soft.

Use canola oil for frying, avoiding olive oil due to its low smoking point.

Once the wings have cooled, test the oil temperature with one wing to ensure a gentle sizzle.

Fry the wings in batches, breaking them up to prevent sticking.

Fry the wings for about 6 minutes until the skin is crispy.

Remove the wings from the fryer and place them on a tray with a clean dry paper towel to absorb grease.

Season the wings with salt immediately after removing from the fryer.

Pour the cooked vegetables from the sauce pot into a blender to finish the sauce.

In a bowl, mix the fried chicken wings with the sauce to coat them evenly.

Serve the wings on a plate with homemade blue cheese sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens