American · Dinner
Jacksonville datil pepper wings
Chicken wings brined then double-fried until shatter-crisp, tossed in a Jacksonville-style datil pepper hot sauce built on datil chilies, vinegar and butter. The sauce brings floral heat with citrus undertones distinct from Caribbean or Louisiana hot sauces, served with celery sticks and blue cheese dip on the side.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
560Calories
36.2gProtein
37.1gFat
20.5gCarbs
9.8gSugar
0.9gFiber
1165mgSodium
200mgChol
11.8gSat Fat
475mgPotassium
135mgCalcium
2.1mgIron
0.9mcgVitamin B12
6.2mgVitamin C
gluten-free
protein-rich
low-carb
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Pat the wings dry, place in a bowl with buttermilk, and turn to coat completely. Cover and refrigerate for 30 minutes.
2
Dredge
Lift wings out, let excess buttermilk drip off, then toss in cornstarch, salt and pepper until evenly coated.
3
Fry
Heat oil to 325°F in a deep skillet over medium-high heat. Fry wings 8 minutes until pale gold and cooked through.
4
Fry
Raise oil to 375°F and fry wings 4 minutes until deep golden brown and crackling when tapped.
5
Bloom
Warm melted butter, hot sauce, vinegar, minced garlic and honey in a saucepan over low heat 1 minute until glossy.
6
Toss
Drop hot wings into the saucepan and toss with tongs until evenly coated in datil sauce.
7
Plate
Pile wings onto a plate with celery sticks and blue cheese crumbled alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz280g, about 7 pieces bone-in chicken wings
- 2 cup480ml buttermilk, for brining
- 1 cup120g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 6 tbsp90g datil pepper hot sauce
- 2 tbsp28g unsalted butter, melted
- 2 tsp2 tsp white wine vinegar
- 22 small garlic clove
- 1 tsp1 tsp honey
- 44 celery stalks, cut into sticks
- 4 tbsp60g blue cheese, crumbled, for dipping
