I won’t argue with a classic Buffalo wing. I adore them, and they’re high on my list of priorities when it comes to the ideal Super Bowl spread. However, that means I’m buying a large bottle of Franks RedHot, which then languishes on my condiment shelf until the following February. But this year, Calabrian chilis are here to save the day. My recent Calabrian Chili Chicken Wing recipe calls for a scratchmade hot sauce that is high in flavor and low in effort. Plus, it balances heat, acidity, and richness.
The magic starts with the trademark hot pepper of Calabria in the south of Italy. Typically packed and preserved in oil for export, the recipe calls for standard 10 oz. jar. These small, sun-dried peppers bring a fruity heat that’s a touch more complex than your common cayenne-based hot sauce. To make the sauce, I pour the entire jar (including the oil) into a bowl and add vinegar and a clove of garlic, and the result is a thick, deeply flavorful hot sauce begging to cling to crispy fried wings.
Photo by Noah Tanen
It’s not just the flavor boost that makes this sauce so special, but the way the oil from the chilis emulsifies into the vinegar. With no additional fat, mayo, or dairy, you’re left with a smooth, almost creamy texture and a tempered spice level.
Here’s how it comes together: First, blend the entire jar of chilis—oil and all—with ⅔ cup of vinegar and a garlic clove until smooth. To finish, season with salt. You can also make it in advance—it will last in the fridge for a couple of weeks. When game time comes, dredge and fry your wings until crispy, then toss them in a warmed mixture of a TK AMOUNT of butter and the Calabrian chili sauce. That touch of butter, significantly less than you would use for a more typical Buffalo sauce, adds another level of gloss and richness to the sauce.
Of course, no wing—especially this one—is complete without a blue cheese sidecar. You can find my Ultimate Blue Cheese Dressing recipe here.
What’s your go-to wing sauce for game day? Let me know in the comments!
