If you happened to read my last chicken wing post you’ll know that I’m a chicken wing fan. To me, the perfect wings have a terrific ratio of tender morsels of meat to crispy-chewy skin, lovingly coated in some kind of well-balanced tangy sauce. I also like chewing on bones. And because they are small, they make a great snack, especially when you are kicking back with friends—perhaps watching sports—and drinking plenty of beer (something has to cool down all that spiciness!).
This version takes its cue from classic Buffalo wings—vinegar-laced, salty, and extra spicy—but with an added smoky kick from the chipotle chiles. Making your own sauce might seem like a lot of work, but it’s quick, can be made up to 3 days in advance, and is sooooo worth it.
Fry and sauce the chicken wings up to 2 hours in advance, and serve these warm or at room temperature.
Recipe: Chipotle Buffalo Wings
- 1 tbsp canola oil, plus 1 quart for frying
- 1⁄2 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 4 cloves garlic, finely chopped
- 2 heaping tbsp. minced chipotle chiles in adobo sauce, plus 1–2 tbsp adobo sauce
- 6 tablespoons tomato paste
- 1 tbsp firmly packed light brown sugar
- 3/4 cup lager-style beer
- 3 tbsp medium-spicy hot sauce, such as Frank’s Red Hot, plus more for serving
- 1 tbsp rice vinegar
- 3 lbs medium chicken wings and/or drummettes
- 1 cup rice flour (I used white)
- Blue cheese dressing
- Celery sticks