Visit my other site, For The Wing, for all things chicken-wing!
I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!
If you want to tame back the heat on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my kicked-up Fire-Eater Habanero wings. For a little mellower but still crazy-good wing, try my Buffalo Supreme wings.
Five-Alarm Buffalo Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- kosher salt to taste
- freshly ground black pepper to taste
For the Five-Alarm Buffalo sauce
- 1 ½ sticks unsalted butter melted
- ½ cup Buffalo wing sauce
- ½ cup habanero hot sauce
- 2 teaspoons cayenne pepper
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil, salt and pepper. Seal and toss to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving.
For the sauce
- Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.
Notes
Nutrition
Nutritional values are approximate.
