Garlic Buffalo Wings

Is there anything more perfect than a buffalo wing? Sure, but instead of listing those things, let’s talk wings. The original recipe with Frank’s Red Hot Sauce holds a special place in my heart, but my yummy hot sauce makes a spectacular buffalo wing too. You can mix my hot sauce with butter and call it a day, or you could take a lesson from my friend and private chef Muaz, who takes the extra step of slow-cooking garlic in the butter and pureeing that with my hot sauce. The result is irresistible and tastes a bit like flaming hot cheetos.

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PREP TIME: 20 minutes

COOK TIME: 30 minutes

SERVES: 4 hungry people

• INGREDIENTS

  • 4 lb chicken wings, separated into drums and flats

  • Neutral oil (avocado, canola, peanut, etc) to fry your wingies

  • 1 cup Max’s Yummy Hot Sauce

  • 1/4 cup garlic cloves, peeled

  • 1/4 lb unsalted butter

  • 1 Tbsp distilled white vinegar

  • Kosher salt

• INSTRUCTIONS

  1. For the sauce, combine butter and garlic in a saucepan. Cook over low heat until the garlic is light golden brown and cooked through, about 30 minutes. If the butter begins to brown, lower your heat. Allow the butter and garlic to cool for 15 minutes.

  2. Using a slotted spoon, separate the garlic from its butter bath. In a high speed blender, combine the garlic, hot sauce, and distilled vinegar and process until smooth. Stream in the butter until completely pureed and emulsified. Season to taste with kosher salt and additional distilled vinegar if needed.

  3. Fill a large dutch oven halfway with oil to fry. Heat to 350°F. Pat your wings with paper towels to make sure they are as dry as possible. Lower roughly 8 wings into the oil and fry for 4-5 minutes until they are pale golden brown. Remove to rest on a wire rack. Repeat with the rest of your wings.

  4. Heat the oil to 375°F and fry your wings again until golden brown and delicious, about 2 minutes. The second fry ensures your wings will stay super crispy, even when sauced.

  5. Toss your wings in a large mixing bowl and serve with celery/carrot sticks, blue cheese, ranch, or go all out and dip it in caesar dressing.