CHILE BUFFALO WINGS

Chile Buffalo Wings image

Provided by Food Network

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 9

3 pounds duck or pork fat (or a combination)
5 pounds jumbo chicken wings, split at the joints, tips removed
2/3 cup picante red hot sauce* (See Cook's Note)
1/3 cup chipotle hot sauce* (See Cook's Note)
2 tablespoons garlic-mustard habanero hot sauce* (See Cook's Note)
2 tablespoons sambal oelek, pureed
2 tablespoons mayonnaise
1 teaspoon smoked paprika
Vegetable oil, for deep-frying

Steps:

Preheat the oven to 285 degrees F. Melt the fat in a large saucepan over medium heat. Arrange the wings in a large deep baking dish and pour the fat on top, leaving about an inch of space in the baking dish (the fat will bubble). Cover with parchment paper, then tightly cover with foil. Transfer to the oven and bake 1 1/2 hours. (Carefully check on the wings after 30 minutes; they should be slightly bubbling. If they are vigorously bubbling, reduce the oven temperature to 250 degrees F. If they are not bubbling at all, increase the oven temperature to 300 degrees F.)
Remove from the oven and let the wings cool to room temperature in the fat; remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain. Refrigerate until cold, 30 minutes.
Combine the three hot sauces, sambal oelek, mayonnaise and paprika in a large bowl. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 385 degrees F. Working in batches, fry the wings until crisp, 2 to 3 minutes. Remove with a slotted spoon and transfer to the bowl with the sauce; toss to coat.