Buffalo Boss Chicken Wings

By sccooks

Ingredients

• FOR MARINADE:
• 3 1/2 lbs. chicken wingettes
• 8 cups water
• 1 1/2 tbsp. salt
• 1 1/2 tbsp. ground black pepper
• 2 tbsp. lemon juice
• FOR FIRE IN THE HOLE SAUCE:
• 1 1/2 oz. Habanero peppers
• 1 1/2 oz. Serrano peppers
• 2 tbsp. butter, melted
• 1 1/2 tbsp. vinegar
• 1 1/2 tsp. paprika
• 1 1/2 tsp. chili powder
• 1 tbsp. cayenne pepper
• 1/2 cup Frank's RedHot Sauce Vegetable oil for frying

Preparation

Step 1

1. Rinse wingettes in cool water. In a bowl, combine marinade ingredients. Add wingettes and marinate for 30 minutes in the refrigerator. Drain and dry wingettes thoroughly.

2. Meanwhile, core and seed peppers. (Be careful not to touch your eyes as pepper juices can burn.) Place peppers in food processor and chop fine. In a large plastic container with lid, mix together peppers, butter, vinegar, paprika, cayenne, chili powder and hot sauce. Set aside.

3. Deep fry wingettes in vegetable oil at 350 for 10 minutes. Drain on paper towels. Add wings to sauce. Cover container and shake to thoroughly coat wings.