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Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 3 pounds duck or pork fat (or a combination)
- 5 pounds jumbo chicken wings, split at the joints, tips removed
- cup picante red hot sauce*
- 1/3 cup chipotle hot sauce*
- 2 tablespoons garlic-mustard habanero hot sauce*
- 2 tablespoons sambal oelek, pureed
- 2 tablespoons mayonnaise
- 1 teaspoon smoked paprika
- Vegetable oil, for deep-frying
- * The chefs at On the Rox use 980 Panama hot sauces for this recipe.
Method
- Preheat the oven to 285 degrees F. Melt the fat in a large saucepan over medium heat.
- Arrange the wings in a large deep baking dish and pour the fat on top, leaving about an inch of space in the baking dish (the fat will bubble).
- Cover with parchment paper, then tightly cover with foil.
- Transfer to the oven and bake 1 1/2 hours.
- (Carefully check on the wings after 30 minutes; they should be slightly bubbling.
- If they are vigorously bubbling, reduce the oven temperature to 250 degrees F. If they are not bubbling at all, increase the oven temperature to 300 degrees F.)
- Remove from the oven and let the wings cool to room temperature in the fat; remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain.
- Refrigerate until cold, 30 minutes.
- Combine the three hot sauces, sambal oelek, mayonnaise and paprika in a large bowl.
- Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 385 degrees F. Working in batches, fry the wings until crisp, 2 to 3 minutes.
- Remove with a slotted spoon and transfer to the bowl with the sauce; toss to coat.
- Photograph by Ralph Smith
