Hot Wings should be in everyone's recipe book. Even if that book is more of a single piece of paper you've taped to the inside of your empty spice cupboard because you keep forgetting to save it to a note in your phone.
Luckily this is an easy recipe to remember. One that will come in handy when you've been tasked to serve the only thing that really matters when watching a big game. Chicken Wings. Lots of them. And as spicy as you can handle.
- 30 chicken wings
- 1 cup DIEMEN'S Original or Stinger Hot Sauce
- 1/2 cup butter
- 1 tbl white vinegar
Wash and cut your wings into flatties and drummies then get rid of those wing tips. Dry with a paper towel.
Mix Diemen's hot sauce, butter and vinegar in a sauce pan and heat until butter has dissolved. Watch you don’t boil it.
COOK ROUND 1
Heat oil to 170 degrees C. Blanch chicken in batches for 9 minutes until golden (ensure chicken cooked all the way through). Remove and place on a wired rack to cool. Even better; slip them in the fridge overnight (can keep up to 3 days in fridge).
COOK ROUND 2
Ensure oil is at 190 degrees C or higher and fry again in small batches for 5 mins or until floating and extra crispy. Place on wired rack to remove oil, then into a large bowl and pour in enough sauce to coat evenly. Shake and swirl until all wings are hot sauced and ready to serve.
Plate it however you like but consider adding some celery and blue cheese for your adoring fans and those who need a time-out in-between a batch of Stinger wings.