Crispy Chicken Wings with Tsaketa Hot Sauce

Total Time: 2 hr 45 min
Prep: 25 min
Makes 4 to 6 servings

Crispy Chicken Wings with Tsaketa Hot Sauce


Chicken Wings:

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, for serving, recipe follows

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


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

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.

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