Southwestern Fried Wings in Tequila Hot Sauce

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 4 to 5 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. To finish the plating, drizzle wings with a touch of tequila and lime juice.

Chef’s Narrative:

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-1970s 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 chefs at the Fish House. Turn your back for three seconds and twelve wings 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 last year’s Sweet Tea class #1 perfect for dipping. Be forewarned-to compensate for the ones that mysteriously vanish, you should make twice the amount that you want.