This past weekend, I decided to spice things up a bit literally. The Dominican-owned hot sauce company, Spicy K Hot Sauce, sent me a hot and mild version of their pepper sauce. They wanted me to try and give feedback.
The jars are just the right gourmet size, and as soon as I opened them, I could smell the wonderful aroma of the peppers. The sauces are not runny but a puree with a thicker consistency. It’s just right for those hard-core pepper-eaters like my son, who uses pepper as a condiment on crackers, chips, bread, protein, practically on anything. It’s also perfect to add to your favorite recipe. Now, this brand works perfectly holding its own or a great accompaniment to your favorite, poultry, fish or vegetarian dish. BTW, I’ve already ordered two jars because my son wants his own stash.
I wanted to try the pepper sauce with my extra crispy chicken wings. I often prefer to fold the whole chicken wings when I prepare them, just how we used to do it in Dominica. However, this time I cut the wings into party sizes with the flap and drummettes. To make my wings extra crispy, I used cassava flour, most commonly known commercially as tapioca flour. It makes the wings extra crispy, and not to heavily coated. I also used the double fry technique—I fried the wings on regular heat, then refried them on high heat.
Although you can enjoy the chicken wings crispy with the hot sauce on the side, you can also toss the wings in an optional sauce made with honey, butter, and some of the spicy hot sauce.
Here’s my recipe for extra crispy chicken wings
- 2 lbs chicken wings cleaned
- salt to taste
- 1 tbsp black pepper
- 1 tbsp minced garlic or garlic powder
- 1 teaspoon turmeric
- oil for deep frying
- 1½ cup tapioca flour sometimes known as cassava flour
- Wash chicken and pat dry
- Place in a large bowl
- Season with garlic, salt, pepper and turmeric (you can expand your seasoning options if you'd like.
- Marinate for at least an hour
- Pour some tapioca flour on a plate
- Coat the wings with the cassava flour and place them on a rack or plater to set. Leave them for at least 30minutes to an hour.
- Heat the oil in the saucepan until it’s hot.
- Place wings in pan on medium heat, until light brown.
- Drain on a paper towel, and let the wings rest for at least 10 minutes, then return the wings to the hot pan on high heat and fry until golden brown.