Hot Buffalo Wings
Featured Pinch Tips Video
- 4 oz
- frank's original hot pepper sauce
- 1 oz
- tabasco red pepper sauce
- 3 oz
- apple cider vinegar
- 3 tsp
- worcestershire sauce
- 1 1/4 tsp
- cayenne pepper powder
- 1/2 tsp
- chipotle pepper powder
- crushed dried cayenne or habanero peppers - seeds and skins - a rolling pin works great for this
- 1 Tbsp
- salted butter
- 6 - 8
- fresh (not frozen) chicken wings
- sliced fresh jalapeno or habanero pepper (optional)
1Cut chicken wings in half - discard tips.
2Mix first 7 ingredients in order in a cup or measuring cup. Stir well. Refrigerate for at least 4 hours or up to 24 hours.
3Broil chicken wing pieces in a toaster oven broiler set to 400 degrees until crispy. DO NOT use your oven's broiler. Turn pieces every 20-30 minutes until they are crispy on all sides and most of the fat has melted away. If you don't have a toaster oven broiler or for faster results, pan frying or deep frying works just as well.
4Melt butter over low heat in large non-stick frying pan.
5When butter is completely melted, add pepper/vinegar mix and stir to combine. Add wings to the pan.
6Raise heat to medium (higher heat will scorch the sauce) and cook until liquid is reduced by 80% - 90%, flipping wings with spatula every 2-3 minutes to completely coat with sauce.
7If using the optional sliced peppers, add them now and stir them evenly into the remaining sauce.
8Remove wings from pan and put on plate. Pour remaining sauce from pan over wings.
9Make sure you have several paper towels available because you get quite messy eating them.