Hot Wings

Ingredients

• •2 tablespoons Scotch Bonnet Hot Sauce
• •1 tablespoon unsalted butter
• •1 to taste Kosher salt and black pepper
• •6 whole chicken wings
• •1 tablespoon cornstarch
• •1 cup grapeseed oil
• •½ whole jalapeño
• •very thinly sliced crosswise

Cooking Instructions

1. 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.

   5 min

2. 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.

   5 min

3. 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.)

   5 min

4. 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.

   8 min

5. 5.

   Transfer the chicken to a large bowl and add the hot sauce and jalapeño. Toss until evenly coated. Serve immediately.

   2 min