Talk about addictive. My director of creative development, Greg Brainin, created these, and I can’t get enough of them. For a double dose of heat, fresh chile slices cling to the fiery sauce on the crisp wings.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
In a small saucepan, heat the sauce over medium heat until hot. Whisk in the butter, a little at a time. Continue whisking until the mixture is emulsified. Whisk in salt to taste, then reduce the heat to low to keep the sauce warm.
Step 2
Sprinkle salt and pepper all over the chicken and let stand for 5 minutes to release the moisture on the skin. Sprinkle the cornstarch all over the chicken and toss until evenly coated.
Step 3
Fill a large skillet with oil to a depth of 1/2 inch. Heat over high heat until hot and shimmering. (When the oil is ready, a cube of bread dropped into it will turn golden in 15 seconds.)
Step 4
Reduce the heat to medium and add the drumettes first, then the wings in a single layer. Cook, turning the chicken with tongs, for 4 minutes. Raise the heat to high. Cook, turning occasionally, until the chicken is golden brown outside and no longer pink inside, about 4 minutes longer.
Step 5
Transfer the chicken to a large bowl and add the hot sauce and jalapeño. Toss until evenly coated. Serve immediately.
