Insane Hot Wings
Make fiery, flavorful wings with a two-sauce finish. Fry in butter and oil, toss in hot sauces, and let the heat bloom for a delayed kick.
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.
Recipe by Mabel in Chicago IL
Recipe by Mabel in Chicago IL
Yield: 4 servings
- Double sauce approach: a thick hot sauce for coating and a very hot, thin sauce for delayed heat.
- Fry wings in a mix of oil and butter for flavor and browning, then toss and rest so the heat develops.
- Use paprika for color, cayenne to raise heat without watering down the sauce, and pat wings dry for best crisp.
Preparation Instructions:
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.
thespicehouse.com
More About This Recipe
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.
Frequently Asked Questions
How does the "delayed" heat work?
The recipe uses a very hot, thin sauce in small amounts so the heat hits a few seconds after tasting. Tossing the wings in both a thicker hot sauce and a dash of a thin ultra-hot sauce lets flavor come through first, then the heat builds. Letting the wings sit for about 5 minutes helps the meat absorb and release that delayed burn.
Why use both oil and butter to cook the wings?
Oil raises the overall smoke point so the fat can get hot enough to brown the skin. Butter adds richness and depth of flavor. Use enough oil so the mixture does not burn and keep the heat controlled. If the fat starts smoking, lower the heat to avoid a burnt taste.
Can I bake the wings instead of frying?
Yes. For crisp baked wings, pat them very dry, place on a rack over a baking sheet, and roast at 425 F for about 35 to 45 minutes, flipping once. If you want extra crisp, increase to 450 F for the last 5 to 8 minutes. Then toss in the sauce mixture and let rest 5 minutes.
How do I make the wings crispier?
Dry the wings well before cooking. For frying, follow the recipe and finish with a brief high-heat step to crisp the skin. For baking, use a wire rack and high heat at the end. You can also lightly dust wings with baking powder (not baking soda) before roasting to boost crispness.
What can I use if I don't have "Magma" sauce?
Look for any very hot, thin chili sauce or extract-based hot sauce such as ghost pepper or arbol-based sauces. Use tiny dashes since these concentrates are stronger. If you want heat without more liquid, add cayenne powder to the sauce to thicken and raise the spice level.
How can I increase heat without making the sauce watery or vinegary?
Add dry cayenne or ground chile to the sauce so heat increases without extra liquid. Use a less vinegary base hot sauce like Frank's for coating and reserve the thin, extra-hot sauce only in small amounts for the delayed burn.
Are there safety tips or cook-time checks I should follow?
Cook until the wings reach an internal temperature of 165 F. Keep the fat hot but not smoking to avoid off flavors. After frying, drain excess fat on a rack or paper towel, then toss in sauce and let rest about 5 minutes so flavors and heat settle.
How does the "delayed" heat work?
The recipe uses a very hot, thin sauce in small amounts so the heat hits a few seconds after tasting. Tossing the wings in both a thicker hot sauce and a dash of a thin ultra-hot sauce lets flavor come through first, then the heat builds. Letting the wings sit for about 5 minutes helps the meat absorb and release that delayed burn.
Why use both oil and butter to cook the wings?
Oil raises the overall smoke point so the fat can get hot enough to brown the skin. Butter adds richness and depth of flavor. Use enough oil so the mixture does not burn and keep the heat controlled. If the fat starts smoking, lower the heat to avoid a burnt taste.
Can I bake the wings instead of frying?
Yes. For crisp baked wings, pat them very dry, place on a rack over a baking sheet, and roast at 425 F for about 35 to 45 minutes, flipping once. If you want extra crisp, increase to 450 F for the last 5 to 8 minutes. Then toss in the sauce mixture and let rest 5 minutes.
How do I make the wings crispier?
Dry the wings well before cooking. For frying, follow the recipe and finish with a brief high-heat step to crisp the skin. For baking, use a wire rack and high heat at the end. You can also lightly dust wings with baking powder (not baking soda) before roasting to boost crispness.
What can I use if I don't have "Magma" sauce?
Look for any very hot, thin chili sauce or extract-based hot sauce such as ghost pepper or arbol-based sauces. Use tiny dashes since these concentrates are stronger. If you want heat without more liquid, add cayenne powder to the sauce to thicken and raise the spice level.
How can I increase heat without making the sauce watery or vinegary?
Add dry cayenne or ground chile to the sauce so heat increases without extra liquid. Use a less vinegary base hot sauce like Frank's for coating and reserve the thin, extra-hot sauce only in small amounts for the delayed burn.
Are there safety tips or cook-time checks I should follow?
Cook until the wings reach an internal temperature of 165 F. Keep the fat hot but not smoking to avoid off flavors. After frying, drain excess fat on a rack or paper towel, then toss in sauce and let rest about 5 minutes so flavors and heat settle.
My son wanted to try these so I made them for him. When he tried them he said that they were to spicy but I loved them and the flavour was perfect.
DONT GIVE THIS TO YOUR CHILDREN!!
I just tried this.Didnt look like the image shown above but the ingredients and the flavor was on point,
Look at the thumb nail image. There is no way you can achieve browning after slicing the fried wings without grilling or searing… the sauce MAY be good but the wings imaged are not the end-product of this recipe. Gullible’s beware
love this it is the best