Crispy Chicken Wings with Tsaketa Hot Sauce

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Ingredients

  • 16 chicken wings
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 cups plus 1 tablespoon buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons cayenne pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried mustard
  • 1/2 tablespoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 2 eggs, beaten
  • 6 to 8 cups canola oil, for deep frying
  • Tsaketa Hot Sauce, (recipe below)

Directions

Break each wing down into its 3 pieces and discard the wing tips (keep only the drumette and wing). Place the wings in a large bowl, sprinkle with 1 tablespoon of the salt and pour in 2 cups of the buttermilk, completely submerging the chicken. Cover and chill at least 1 hour.Combine the flour, paprika, cayenne, garlic powder, dried mustard, onion powder, oregano, black pepper and remaining 1 teaspoon salt in a large resealable bag and shake to mix well.

Remove the chicken from the buttermilk, shaking off any excess. Combine the eggs with the remaining 1 tablespoon buttermilk in a bowl. Dip each chicken wing into the egg mixture, and then into the flour mixture. Refrigerate the wings 30 minutes.

Heat the oil to 350 degrees F in a large pot.

Fry the wings a few at a time (be careful not to crowd the pot or the temperature of the oil will fall too quickly) until deep golden brown, about 6 minutes. Transfer to a paper-towel-lined baking sheet to remove excess oil. Serve immediately with the Tsaketa Hot Sauce.

Tsaketa Hot Sauce:
3 tablespoons olive oil
1 red onion, diced
5 red habanero chiles, sliced
4 garlic cloves, smashed
2 cups cherry tomatoes, quartered
1/2 cup balsamic vinegar
1/2 cup white vinegar
2 tablespoons maple syrup
2 teaspoons kosher salt
1/4 teaspoon ground allspice, optional
1/4 teaspoon ground ginger, optional

Heat the olive oil in a medium saucepot over medium-low heat. Cook the onions, stirring often, until soft and translucent, 5 to 7 minutes. Stir in the chiles and garlic and cook until the chiles start to soften, another 3 to 4 minutes. Add the tomatoes, balsamic vinegar, white vinegar, maple syrup, salt, allspice and ginger, if using, and bring to a simmer.

Cook’s Note: For a less intense sauce, the chiles may also be deseeded.

 

From livewellnetwork.com