Southwestern Fried Wings in Tequila Hot Sauce
Tequila Hot Sauce
1# Butter= 2Cups
2 Cups Hot Sauce
6 Cloves Garlic (minced)
2 Shallots (thinly sliced)
¼ cup + 4T Tequila
Juice of 1 Lime
3T Dijon
2-48 oz containers canola oil
Two dozen wings cut into sections
2T Tequila to Finish
Lime Wedges for Garnish
To make hot sauce, melt butter on medium low heat in a small saucepan. Add garlic and shallots and simmer until softened. Reduce heat to low, add hot sauce, lime juice, and tequila and allow to cook slowly for at least four to five minutes. Remove from heat, whisk in Dijon, and set aside. In a large pot, heat oil, on medium heat, to 350 degrees. Slowly add wings a few at a time and fry until thoroughly cooked. Remove from oil and place in a large mixing bowl. Whisk hot sauce before “tossing” wings in the mixture. For plating, drizzle wings with a touch of tequila and lime juice to finish.
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Although Buffalo wings are not very Southern, hailing from The Anchor Bar in Buffalo, New York and not very historic, considering they were “invented” in 1964 and didn’t find their way to Florida until the mid 1970’s with the retirement migrations, I’ve included this recipe only for the fact that these wings are the number one item stolen from me by all the cooks and chef’s at the Fish House. Turn your back for three seconds and twelve quickly become one. Capsaicin, the chemical compound found in hot peppers, is alcohol and fat soluble, which makes tequila a perfect choice to tone down the “heat” of the hot sauce and makes the smoked garlic ranch from this year’s prior class perfect for dipping. Be forewarned that you should make twice the amount that you want to compensate for the ones that mysteriously vanish.
Makes eight half dozen portions