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You can’t go wrong with a batch of La Preferida hot wings. The sauce is what I would call your pretty much standard Buffalo wing sauce. Not too spicy but with a good kick. Rightly seasoned. To be truthful, with a trusted name like La Preferida on the label, I was expecting a little something different. A twist. A little special seasoning. That didn’t happen. But, these are still good wings.
A Rarity?
I found a bottle of La Preferida hot wing sauce at a specialty grocery store in Cincinnati. I can’t find it online anywhere. Heck, I even tried contacting the company to see what the deal is and why I can’t find it anywhere. I wanted to make more La Preferida hot wings.
Fried. Or Not.
I made my wings my standard fried way. Just a light coating. Fried to perfection. Then sauced. That’s it. Well, that and happiness. I love deep-fried wings. But it’s usually just me I’m cooking for. So there’s no reason for me to drag out my big deep-fryer that could easily cook for a crowd. No, this calls for my Fry Daddy. Perfect for one-to-four people’s-worth of wings. And it doesn’t use a lot of oil, that’s a major plus. It gets to temperature quickly and maintains it even when I add cold wings. It’s priced right too and lasts forever!
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…
Brrrrrrrrr!
Put any leftover sauce in an air-tight container and keep it in the fridge until the next time you make wings. When it’s time to sauce your wings don’t just pour that cold sauce over them. You’ve spent all that time getting your wings perfect. Crispy skin. Perfect coating. Hot. No matter how you cooked them, you devoted time to making sure they are spot-on delicious. Do not ruin them by adding a cold sauce. First, obviously, it’ll make them cold. In an instant. And secondly, and just as important, cold sauce will make that crunchy skin un-crunchy even quicker than a hot sauce.
So bring your sauce to at least room temperature before using it. If you want, warm it on the stovetop. I’m not a fan of using a microwave to warm sauces, but you can do that if you want.
Also try some Fricker’s hot wings. Made at home.
Need more heat? Try some La Preferida EXTRA hot wings!
La Preferida Hot Wings
Equipment
Ingredients
For the seasoning
- 1 cup all-purpose flour
- kosher salt to taste
- freshly ground black pepper to taste
- vegetable oil for frying
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- La Preferida Hot wing sauce
Instructions
- Combine the flour and salt and pepper.
- Rinse your wings and pat dry.
- Roll or toss your wings in the coating. Make sure to get them well-coated, but don't get it on too thick.
- Transfer to the refrigerator for 30 minutes.
- Toss the wings in the coating one more time. Shake off excess. Discard any leftover coating.
- Return to the fridge for 30 minutes.
- To fry, bring a few inches of oil to 350 F. Fry wings 9-12 minutes or until done, turning as they cook. Remove to a wire rack or paper towel-lined plate to drain.
- Toss wings in the sauce and serve. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more