Nothing is better on a summer patio than a big plate of chicken wings. At THP, we don’t just do regular wings though. Take your recipe up a notch with an on trend sweet meets spicy twist. Our Jalapeño Caramel Sauce is just what you need to turn this bar classic into a new favourite!
- Buttermilk Fried Chicken:
- 2 whole chickens (about 6 lb/3 kg)
- 6 cups (1.5 L) buttermilk
- 2 tbsp (30 mL) kosher salt, divided
- 4 tsp (20 mL) paprika
- 2 tsp (10 mL) hot sauce
- 2 tsp (10 mL) pepper
- 1/2 tsp (2 mL) cayenne pepper
- 3 cups (750 mL) panko bread crumbs
- Vegetable oil
- Jalapeño Caramel Sauce:
- 2/3 cup (150 mL) whipping cream
- 1 jalapeño pepper, seeded and diced
- 1 cup (250 mL) granulated sugar
- 1/4 cup (60 mL) water
- 1/4 tsp (1 mL) sea salt
- Buttermilk Fried Chicken: Place chicken breast side up on cutting board. Gently pull away legs from body. Using sharp knife, slice through skin between thighs and body. Pop out thigh joints and cut through skin to release. Separate thighs from drumsticks.
- Pop out wing joints and cut through skin to release wings. Remove wing tips. Lift chicken and cut downward through rib cage and shoulder joints to separate breasts from back. Separate breasts, leaving bone intact. Cut breasts diagonally in half.
- Combine buttermilk, 4 tsp (20 mL) salt, paprika, hot sauce, pepper and cayenne. Add chicken; cover and refrigerate for at least 6 hours or up to 24 hours. Remove chicken from buttermilk mixture; season with remaining salt. Coat chicken in panko.
- Preheat oven to 400°F (200°C). Pour enough oil into cast-iron skillet to come 1 inch (2.5 cm) up side; heat oil to 350°F (180°C). Fry chicken, 3 pieces at a time, for 3 to 4 minutes per side or until golden brown and crispy. Transfer to baking sheet; bake for 15 to 18 minutes or until instant-read thermometer reaches internal temperature of 165°F (74°C).
- Jalapeño Caramel Sauce: In saucepan, heat cream with jalapeño pepper until steaming. Remove from heat and let steep for 20 minutes; strain and discard pepper.
- Meanwhile, in large saucepan, combine sugar with water over medium-high heat; cook, stirring occasionally, just until sugar is melted. Stop stirring; bring to boil. Boil, brushing down any crystals that form on side of pan with pastry brush for about 6 minutes or until deep amber colour.
- Carefully, and averting face (mixture will bubble up vigorously), add steeped whipping cream. Return to boil; cook, stirring, for about 2 minutes or until mixture is smooth. Stir in sea salt; let cool. Drizzle over chicken.
Test Kitchen Notes
- Save chicken bones and wing tips to make stock.