Hot Wings

Ingredients

• 2 tablespoons Scotch Bonnet Hot Sauce
• 1 tablespoon unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper
• 6 whole chicken wings, wings and drumettes separated, wing tips removed
• 1 tablespoon cornstarch
• Grapeseed or other neutral oil
• 1/2 jalapeño, very thinly sliced crosswise

Steps

1. Heat the sauce over medium heat in a small saucepan until hot. Whisk in the butter a little at a time, continuing until emulsified. Whisk in salt to taste, then turn down to low to keep warm.
2. Salt and pepper the chicken all over and leave for 5 minutes to draw moisture from the skin. Sprinkle cornstarch all over it and toss to coat evenly.
3. Put oil in a large skillet to a depth of 1/2 inch. Heat on high until hot and shimmering. A cube of bread will turn golden in 15 seconds when dropped into oil that is ready.
4. Turn the heat down to medium. Add the drumettes before the wings, arranging them in one layer. Turn the chicken with tongs as it cooks for 4 minutes. Raise the heat to high, then cook about 4 minutes more, turning occasionally, until golden brown outside and no longer pink inside.
5. Put the chicken in a large bowl with the hot sauce and jalapeño. Toss until evenly coated and serve at once.