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I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!
If you want to tame back the heat (thank you Frank’s RedHot!) on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Five-Alarm Buffalo Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- 1 ½ sticks unsalted butter melted
- ½ cup Frank's RedHot sauce
- ½ cup habanero hot sauce
- 2 teaspoons cayenne pepper
Instructions
For the wings
- Toss wings with sauce before serving.
For the sauce
- Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
