Serves 6 to 8
- 6 pounds chicken wings, cut up (36)
- 2 1/2 cups canola oil
- 1 quart buttermilk
- 1/4 cup Tabasco or hot sauce
- 1 tsp. cayenne pepper
Coating for chicken wings:
- 1 Tbsp. unsalted butter
- 2 cups Frank's Louisiana RedHot sauce
- 4 Tbsp. Tabasco or hot sauce
- 2 Tbsp. dark brown sugar
- 1 Tbsp. + 1 tsp. apple cider vinegar
- 8 Tbsp. cornstarch
- 2 tsp. ground black pepper
- 2 tsp. salt
- 1 tsp. garlic powder
Place the chicken wings in a non-reactive bowl or large zip-top bag. In a separate bowl, combine buttermilk, Tabasco and cayenne pepper; whisk well. Pour the buttermilk mixture over the wings and mix to coat. Seal tightly and refrigerate for two days.
When you are ready to prepare the wings, drain them in a colander in the sink, letting the marinade drip off. Place a baking rack over a rimmed baking sheet. Using tongs, line up the chicken wings and let air dry for 45 minutes.
While the wings are drying, prepare the sauce. Melt the butter in a saucepan, then add Frank's hot sauce, Tabasco, brown sugar and apple cider vinegar. Bring to just under a boil. Turn off the heat and set aside.
Preheat oven to 200°.
In a bowl, whisk together cornstarch, black pepper, salt and garlic powder. On a large baking sheet, spread out as many wings as will fit. Sprinkle the cornstarch mixture over the wings and shake the pan back and forth to coat the wings. If you don't have enough coating make up another batch.
Heat the canola oil in a heavy skillet over medium-high heat to 360°. Fry the wings without crowding them in the pan until golden and crisp, about 10 to 15 minutes. Transfer to baking sheet and keep warm in the oven. Finish frying the rest of the wings. (You can make the wings ahead up to this point. The wings without sauce can kept warm in the oven for up to 1 1/2 hours.) When you are ready to serve them, bring the sauce to just under a boil. Pour over the wings and toss to coat the wings well, and serve.
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