Spicyboi99 Recipes by Saucy Dans | Vol.1 - Wings with Daamn Daniel Buffalo Sauce

chicken wings hot sauce

If you have a hankering for chicken wings there is only one way to eat them, covered in a silky spicy sauce - fingerlicking good, and preferably ends with you shouting "Daaamn Daaaniel!" That being said, there are many schools of thought about the best way to cook wings - fry, grill, roast or smoke, there are no wrong answers. But this recipe, loosely based on the Kenji one (highly recommend), is the best one I've ever found for oven-cooked wings, which means you can make this even without a grill, or fancy airfryer. This recipe works because the dry brine with ample salt draws out the moisture and allows the oven to cook evenly while the baking powder and cornstarch leads to crisping up the skin on the wings, which is and pair perfectly with a wet sauce like this Daamn Daniel Buffalo sauce for that extra punch of pineapple fire!

 

 

Ingredients

For the wings

2 pounds / 900g chicken wings (flat, drummettes or even drumsticks will work as well)

2 tbsp / 30ml baking powder

2 tbsp / 30ml coarse grain salt (if using table salt, reduce by 1/2)

2 tbsp / 30ml cornstarch 

1 tsp / 5ml Cumin

1 tsp / 5ml Black pepper

1 tbsp / 15ml gochugaru korean chili flakes (or any chili flakes you prefer)

For the sauce

3 cloves of garlic, minced

1 finger nub of ginger, minched

1/2 cup / 125g of butter

20ml-30ml Daaamn Daniel Hot Sauce (or more to taste)

Juice of 1/2 lime

1-2 chopped spring onions for garnish

Method

1. Pat dry your chicken with a paper towel, you want it as dry as possible so the dry ingredients stick.

2. Place chicken in a bowl and add salt, baking powder, cornstarch, black pepper, cumin and chili flakes. Give it a good shaking to combine evenly

3. Grab a baking tray, lined with foil or baking paper, and with a wire rack. Place each individual chicken wing on the rack (use two trays/rack as needed). Place the tray in the fridge for at least 1-2hours or preferably overnight (up to 24 hours) to dry out, so the salt, baking powder and cornstarch can do some dry brine magic. 

4. When you are ready to cook, preheat the oven to 450°F (230°C). Remove chicken from fridge, let sit for about 15 minutes on the counter and when the oven is ready, throw them in. Bake for 20 minutes to get a good crust on one side. Then flip each individual chicken wing over and bake for another 15-25 minutes, depending on the size of your wings. 

5. While the wings are baking, whip up the sauce. Melt the butter in a sauce pan at medium-low heat. Once the butter is starting bubble, lower the heat and add the garlic and ginger. Once fragrant, about 2-3 minutes, add the Daamn Daniel. Stir with a spoon to combine.

6. Once the wings are done, and looking crispy, take them out of the oven. Throw them directly in a large bowl, and pour the sauce over, and squeeze in some lime. Shake to coat evenly. Serve immediately topped with spring onions.