Here’s a little throwback to when The Hundreds collaborated with Tapatio and eventually with Free Range to make these fire ass wings. It’s not everyday that you get grab yourself some wings to make yourself. You won’t find this flavor at Wing Stop and it also doesn’t get any easier than this step by step guide brought to you by the Free Range Chef himself, Jesse Fruman. The caramelized gems will be a perfect plate at the table for any feast or potluck. Be that guy/girl – thank us later.
- 1 Cup of Sugar
- 1/2 Cup of Butter
- 1/2 White Onion for Garnish (minced)
- 4 Tablespoons of Cilantro for Garnish (minced)
- 1/2 Cup of Tapatío Hot Sauce
- 1 lb. Chicken Wings
- Tempura Mix
- 2 Sliced Limes
- Sliced Cucumber
- Canola Oil
- Salt for seasoning
- Pepper for seasoning
Step 1: Pour 1 cup of sugar into sauce pan at medium heat until the sugar melts and turns a light brown. Add in 1/2 cup of butter and stir for a minute or until melted. Slowly pour in 1/2 cup of Tapatío!
Step 2: Make sure to properly season your wings with salt and pepper before giving them a dredge in the tempura mix.
Step 3: With the deep fryer ready at 350 degrees with canola oil, give your wings a nice hot bath for 7 minutes, until golden brown and crisp!
Step 4: Once the wings are out of the fryer, bring your sauce to a medium heat to loosen thickness, then give those wings the coating they deserve.
Step 5: At this point, the hard part is all but over. Whip our your sharpest knife and give the cilantro and onions a good mincing. You’ll also want to slice your limes and cucumber.
Step 6: After placing your now deliciously glazed wings on the fanciest plate you own, all you need to do is garnish with some of those onions and cilantro, along with a fresh squeeze of lime for an acidic finish.
Step 7: Enjoy!
Originally posted on The Hundreds.