Buffalo Wings
These Buffalo wings swap the usual hot sauce and butter for a sauce built on smoky chipotle heat. Tomato paste gives the coating body so it clings to the wings, and a spoonful of soy sauce adds a savory depth you notice without being able to name. The wings are seasoned, fried for 11 minutes at 350 °F, then tossed in the sauce while still hot. This makes 48 pieces, enough for a crowd.
Instructions
Sprinkle the wingettes all over with the Poultry Shake, using as much as you need to coat them.
Pour enough oil into a deep fryer or deep pot and heat it to 350 °F (180°C).
Add the wingettes to the hot oil and fry them for 11 minutes. Lift them out and set them on a cooling rack to drain, which keeps the skin from going soft underneath.
While the wings fry, stir together the melted butter, Smoky Chipotle Hot Sauce, tomato paste and soy sauce in a large bowl until the sauce is smooth.
Add the drained wings to the bowl and toss until every piece is coated in sauce. Serve at once, scattered with chili leaves if you like.
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