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Last week, I finally posted my recipe for hot wings. They’ve gone through months of testing and tasting, and I really think the final result is fabulous. Although I will eat these all day and night and they are absolutely my first choice for munching during any sporting event (or a Tuesday, whatever), I decided to try another variation of hot wing.
Last summer, I made a sweet hot chili stir fry and it was amazing! Sweet hot chili sauce (not Sriracha) goes wonderfully with chicken. So, I made up a sweet hot chili sauce to coat chicken wings with. This is what I’m talking about when I say sweet hot chili sauce:
First, make the flour mixture to dredge the wings in. Combine flour, garlic powder, paprika, salt, and cayenne pepper. Nice ‘n’ spicy.
Throw the wings in a gallon sized bags with the flour and give ’em a good shake to coat. Then fry ’em up in batches until all wings have been fried. For tips and instructions on frying your chicken wings at home (sans deep fryer), check out my original hot wings post.
While they’re frying (it takes several minutes) combine sweet hot chili sauce, a little bit of better, and habanero hot sauce (or just regular tabasco if that’s all you got) in a small sauce pan over medium-low heat. Stirring occasionally, heat until butter has melted and sauce is warm.
When the wings are done, put them in a large plastic bowl and pour the sauce over them. Toss to coat. Serve with some celery. I couldn’t decide on a dip to accompany these at the time, but I later thought that something with yogurt and cucumber would be awesome.
These were so good. The sweet/spicy combo made for a delightful new take on the hot wing. For whatever reason, these wings held their crispiness better and longer than my original hot wings, which was perfect with this sauce. Serve them at your Super Bowl party for a new take on hot wings!