These are an adaption of Buffalo Wings, but since they are not traditional, I won’t call them that!
- 1Joint wings, and discard tips, or save for stock.
- 2Lightly pepper wings, then place in 1 gal. zip-lock bag (or large Tupperware) with garlic and toss until garlic is spread evenly.
- 3Let sit on counter for up to an hour, or in fridge up to overnight. If you put them in the fridge, take them out at least an hour before you want to start cooking, to bring them up to room-temperature.
- 4While you are waiting for wings to warm, make sauce. Put hot sauce, butter, and minced habanero in a sauce pan.
- 5Bring to boil, then reduce to simmer and simmer until thick, whisking occasionally. (about 30 min.) Set aside. It may solidify, this is fine. It may look a little chunky, this is fine, too, just whisk a little more.
- 6While sauce is simmering, heat fryer per manufacturer’s directions, or heat oil in large sauce pan until 375 deg. or until a TINY drop of water sizzles when it hits the surface.
- 7First, shake minced garlic off wings, then fry at least 10 min. or until desired doneness. (I prefer 14) Drain on paper towels in a large colander/strainer. (keeping them piled up keeps them warm when you have multiple batches)
- 8Place sauce and slightly cooled wings in a clean 1 gal. zip-lock, or clean container and shake until coated.
- 9Serve with celery and carrot sticks, ranch (sin!) or blue cheese dressing, and lots of napkins.
Member recipes are not tested by the CHOW food team.