Crispy Chicken Wings with Tsaketa Hot Sauce

  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 25 min
  • Inactive: 1 hr 30 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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Chicken Wings: 

16 chicken wings

1 tablespoon plus 1 teaspoon kosher salt

2 cups plus 1 tablespoon buttermilk

2 cups all-purpose flour

2 tablespoons smoked paprika

1 1/2 tablespoons cayenne pepper

1/2 tablespoon garlic powder

1/2 tablespoon dried mustard

1/2 tablespoon onion powder

1 teaspoon freshly ground black pepper

2 eggs, beaten

6 to 8 cups canola oil, for deep frying

Tsaketa Hot Sauce, for serving, recipe follows

Tsaketa Hot Sauce:

3 tablespoons olive oil

1 red onion, diced

5 red habanero chiles, sliced

4 garlic cloves, smashed

2 cups cherry tomatoes, quartered

1/2 cup balsamic vinegar

1/2 cup white vinegar

2 tablespoons maple syrup

2 teaspoons kosher salt

1/4 teaspoon ground allspice, optional

1/4 teaspoon ground ginger, optional


  1. Break each wing down into its 3 pieces and discard the wing tips (keep only the drumette and wing). Place the wings in a large bowl, sprinkle with 1 tablespoon of the salt and pour in 2 cups of the buttermilk, completely submerging the chicken. Cover and chill at least 1 hour. 
  2. Combine the flour, paprika, cayenne, garlic powder, dried mustard, onion powder, oregano, black pepper and remaining 1 teaspoon salt in a large resealable bag and shake to mix well. 
  3. Remove the chicken from the buttermilk, shaking off any excess. Combine the eggs with the remaining 1 tablespoon buttermilk in a bowl. Dip each chicken wing into the egg mixture, and then into the flour mixture. Refrigerate the wings 30 minutes. 
  4. Heat the oil to 350 degrees F in a large pot. 
  5. Fry the wings a few at a time (be careful not to crowd the pot or the temperature of the oil will fall too quickly) until deep golden brown, about 6 minutes. Transfer to a paper-towel-lined baking sheet to remove excess oil. Serve immediately with the Tsaketa Hot Sauce.

Tsaketa Hot Sauce:

  1. Heat the olive oil in a medium saucepot over medium-low heat. Cook the onions, stirring often, until soft and translucent, 5 to 7 minutes. Stir in the chiles and garlic and cook until the chiles start to soften, another 3 to 4 minutes. Add the tomatoes, balsamic vinegar, white vinegar, maple syrup, salt, allspice and ginger, if using, and bring to a simmer. Cook until the tomatoes break down, 15 to 20 minutes, and then transfer to a blender and puree until smooth. Chill the sauce until completely cool. 

Cook’s Note

For a less intense sauce, the chiles may also be deseeded.