Fried until crisp and drizzled in a buttery hot sauce with a hint of rosemary, these fiery hot wings will give your favorite wings a run for their money.
Rosemary Butter Hot Wings
Yields: 6 servings
- 3 pounds chicken wings
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 cups whole buttermilk
- ¾ cup hot sauce*, divided
- 2 large eggs
- 3 cups all-purpose flour
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon garlic salt
- 3 quarts vegetable oil
- ½ cup unsalted butter, melted
- 2 sprigs fresh rosemary
- Cut off and discard wing tips; cut wings in half at joint. In a large bowl, toss together chicken wings, salt, and pepper. Let stand for 30 minutes.
- In another large bowl, whisk together buttermilk, ½ cup hot sauce, and eggs until frothy. Add chicken, and let stand for 10 minutes.
- In a medium bowl, combine flour, chopped rosemary, and garlic salt. Dredge chicken in flour mixture, shaking off excess. Let stand for 15 minutes.
- Pour oil in a large cast-iron Dutch oven, and heat over medium heat until a deep-fry thermometer registers 325°.
- Working in batches, fry chicken until golden brown and a meat thermometer inserted in thickest portion registers 165°, 6 to 8 minutes. Let drain on a wire rack over paper towels.
- In a small bowl, combine melted butter, rosemary, and remaining ¼ cup hot sauce. Drizzle over hot wings.
*We used Texas Pete Hot Sauce.