Spicy Chicken Wings with Hot Sauce
Oh boy, these babies are hot! If you love a bit of heat in your food, you’re going to love these spicy chicken wings with hot sauce. The great thing about chicken wings is that they are an easy, crowd-pleasing finger food that is cost-effective and really tasty too! We have trialled this with 1kg of chicken wings, but of course you could make it go further. The recipe makes 2 medium sized jars of hot sauce, so that really goes a long way! How hot are they? About 3 Coronas® hot. We featured these in Episode 72 of the podcast.
Recipe Tester Feedback: “A great recipe to create delicious, crunchy, crispy chicken wings with a nice chilli kick. The sauce adds another chilli kick too. Amazing and moreish!" - Heidi
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 30 minutes + at least 1 hour marinating time
Cooking Time 55 minutes
Serves 4-6 + makes 2 medium jars of hot sauce
Can be frozen
You will need:
large mixing bowl
whisk or fork
steaming attachment, lower dish and upper tray
saucepan or air fryer, optional
- chicken wings - 1kg, broken into 3 pieces and discarding wing tips
- buttermilk - 245g
- cayenne pepper - 4 tsp
- paprika - 4 tsp
- garlic powder - 4 tsp, or garlic granules
- mustard powder - 4 tsp
- onion powder - 4 tsp
- salt flakes - 2 Tbsp
- pepper - 1 tsp, cracked, black
- eggs - 1, beaten
- water - 50g, room temperature
- cornflour - 1 tsp, ensure GF if required
- water - 500g, hot, tap
- Hot sauce:
- onion - 1, red, peeled and quartered
- chilli - 5, red, or fewer to taste; can deseed if preferred
- garlic cloves - 5, peeled
- olive oil - 50g
- tinned tomatoes - 400g, crushed or diced
- balsamic vinegar - 120g
- white vinegar - 120g
- maple syrup - 50g
- salt flakes - 1 Tbsp, less if using fine salt
- cayenne pepper - 2 tsp, add more if you like it hotter!
- allspice - 1/4 tsp
- ginger - 1/4 tsp, ground
- lime juice - 20g
- orange juice - 20g
- Break up the chicken wings (1kg) at the joints and discard the wing tips if there are any.
- Add the wings to a mixing bowl and cover with buttermilk (245g). Cover with clingfilm and put in the fridge for at least 1 hour.
- Add the peeled and quartered red onion (1), chillies (5) and peeled garlic cloves (5) to the bowl. Chop Speed 6 / 5 seconds. Scrape down sides.
- Add the olive oil (50g) to the bowl. Program 5 minutes / 100C / Speed 2.
- Add the crushed tomatoes (400g tin), balsamic vinegar (120g), white vinegar (120g), maple syrup (50g), salt flakes (1 Tbsp), cayenne pepper (2 tsp), allspice (1/4 tsp), ground ginger (1/4 tsp), lime juice (20g) and orange juice (20g) to the bowl. Program 15 minutes / 100C / Speed 2.
- Check the consistency of the sauce. If you prefer a smoother sauce, you can slowly increase the speed to Speed 7 / 10 seconds, measuring cap on. Please read your machine’s user manual for the correct method of safely blending hot liquids as each machine varies.
- Store extra sauce in jars.
- Add the cayenne pepper (4 tsp), paprika (4 tsp), garlic powder (4 tsp), mustard powder (4 tsp), onion powder (4 tsp), salt flakes (2 Tbsp) and cracked black pepper (1 tsp) to the bowl. Blitz Speed 7 / 3 seconds.
- Pour the spice mix out to cover a large plate.
- Add the beaten egg (1), room temperature water (50g) and cornflour (1 tsp) to the mixer bowl. Combine Speed 4 / 5 seconds. Set aside in a shallow bowl.
- Take the chicken wings one at a time from the buttermilk and wipe off the excess with your hands. Dip each wing in the egg mixture and then coat in the spice mix.
- Place the coated wings into the steaming attachment lower dish and upper tray. Set the steaming attachment in place. Add hot water (500g) to the bowl. Program 30 minutes / Steaming Temperature / Speed 2.
- After the wings have been steamed, either shallow fry for 2 minutes on each side; air fry for 10 minutes at 200C; or oven bake for 10 minutes at 220C.
- Serve with hot sauce.