Piri Piri Hot Butter Sauce Chicken Wings
- 1kg chicken wings, washed
- 2 tbsp olive oil
- 2 litres of sunflower oil for frying
- 35g Piri Piri BBQ Rub
- 25g plain flour
- 25g cornflour
- 50g butter
- 3 tbsp Scotch Bonnet Hot sauce
Chicken wings are the ultimate comfort finger food, and while they are a little on the naughty side, this particular recipe makes them quite devilish. Using the butter like this makes a lovely rich sauce, that is to die for.
There are two cooking stages to these wings. Coating and deep frying to get them cooked and crispy. Then tossing them to coat them again in the hot sauce for extra flavour. Its well worth doing the two stages like this.
Begin by preparing your wings. We usually cut off the tip and disregard. Then cut the mini drum stick from the flat. For 1 kg of prepared wings sprinkle over 25g of our Piri Piri Spice Rub and 2 tablespoons of olive oil and mix through the raw wings.
In another bowl mix 50g of flour (We use 50% plain & 50% cornflour) and another 10g of the Piri Piri Spice Rub. Coat the wings in the flour mixture. Deep fry the wings at 190 degrees for around 10 minutes or until golden brown.
Place the drained wings on kitchen paper to absorb any excess oil.
Next in either a wok or frying pan melt 50g of butter and add a couple of tablespoons of our Scotch Bonnet Hot Sauce and stir in. The more you use, the more heat you get. Let this melt, but not burn. Toss the already cooked wings in the mixture until nicely coated and serve right away with blue cheese dip, coleslaw, rocket and buttered corn on the cob, yes sorry more butter. Tell yourself that tomorrow you are going to the gym, so its all okay.
Little Tip: If you don’t want your wings as hot and spicy as this, then you can replace the final step, and instead of using the Scotch Bonnet Hot Sauce, try our Carolina BBQ Sauce instead, to create a more tangy and sweet flavour with less heat.