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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.
Also try some Fricker’s hot wings. Made at home.
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.
