BAYOU BOURRÉ® Louisiana Boil Hot Sauce turns classic chicken wings into a zesty bayou jamboree. And if ya real lazy, you can just pour it over some already prepped ‘n’ sauced Buffalo-style wings!
Preparing Time: 45 minutes
Cooking Time: 45 minutes
Prepared for: 3 to 4 People
· 1 bottle of Bayou Gotham® Bayou Bourré Hot Sauce
· 1 tsp cayenne pepper
· 1 tsp hungarian hot paprika
· 1 tsp oregano
· Kosher salt
· Ground black pepper
· Vegetable oil for frying (10 cups)
· ¾ cup cornstarch
· ¼ cup breadcrumbs
· 2 lbs chicken wings
Preheat oven to 250°. Let wings sit at room temperature for about 30 minutes to help them cook evenly. Pour oil into a large heavy pot to 2-inches depth. Heat oil over medium-high heat to 375°.
Season chicken with salt and pepper. In a large bowl, mix the cornstarch, bread crumbs, cayenne, hot paprika, and oregano.
Working in batches, dredge wings in cornstarch mixture, then carefully lower them into hot oil. Fry for about 12 minutes, turning occasionally, until chicken is cooked through and crust is a very crisp, golden brown.
Transfer to oven to keep warm while frying remaining batches. Transfer wings to a large bowl, pour in an entire bottle of Bayou Gotham® Bayou Bourré Louisiana Boil Hot Sauce, toss to coat. Serve immediately with celery sticks, carrots sticks, and a dipping sauce of your choice, such as blue cheese or ranch dressing.
Dial it up a notch! For extra special heat and flavor, dash with Bayou Gotham® Ruby Rebelle Bourbon Cayenne Hot Sauce!