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I tolerate very, very hot, and I'm a sucker for wings, but I have a hard time finding really good hot wings. Either they're not as hot as advertised, or the restaurant tries to numb your mouth so you can't feel anything. Too boring. I want hot and tasty, especially when the heat hits you a few seconds after you've actually tasted the food.
Pour about 1/2" vegetable oil into a pan with high sides. Add enough butter to make up 1" of fat. Heat on medium high until the fat begins to smoke. Add the chicken wings and spread out in one layer and ensure the fat just covers the wings. Turn the heat down to medium and cook for about 15 minutes. Turn and cook for another 14 minutes. Turn the heat up to medium high for 1 more minute, then drain.
In a bowl, mix the rest of the ingredients. Add the wings and toss to coat, then let stand for about 5 minutes to let the meat absorb the liquid.
I find regular hot sauce sometimes a bit too vinegary and not actually hot enough, which is why I only use enough to coat. Hotter hot sauces might add more heat, but I want the flavor to come out as well. Frank's and other similar hot sauces coat much better than Tabasco, by the way. The heat really comes from the Magma (if you've never tried it, it adds a lot of heat and you can't even see it). I like using paprika to add color and a bit of sweetness. The crushed red pepper can't really compete with the Magma, but it looks good for a finish.
To add more heat without making the sauce too watery (Magma is very thin), add some cayenne pepper before tossing.
This recipe was provided by Mabel Menard from Chicago.