I won’t argue with a classic Buffalo wing. I adore them, and they’re high on my list of priorities when it comes to the ideal Super Bowl spread. However, that means I’m buying a large bottle of Franks RedHot, which then languishes on my condiment shelf until the following February. But this year, Calabrian chilis are here to save the day. My recent Calabrian Chili Chicken Wing recipe calls for a scratchmade hot sauce that is high in flavor and low in effort. Plus, it balances heat, acidity, and richness.
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The magic starts with the trademark hot pepper of Calabria in the south of Italy. Typically packed and preserved in oil for export, the recipe calls for standard 10 oz. jar. These small, sun-dried peppers bring a fruity heat that’s a touch more complex than your common cayenne-based hot sauce. To make the sauce, I pour the entire jar (including the oil) into a bowl and add vinegar and a clove of garlic, and the result is a thick, deeply flavorful hot sauce begging to cling to crispy fried wings. Read More >>
