Pinot Hot Wings

Pinot Hot Wings

Approximately 2.5-3 lbs chicken wings, trimmed and separated

Batter:

½ cup all-purpose flour (can use rice flour)

½ tsp salt

½ tsp pepper

½ tsp paprika

½ cup Pinot-Pepper sauce

Sauce:

2 T. butter

½ cup Pinot-Chipotle or Pinot-Habanero sauce

½ gallon oil for deep-frying

Wash chicken wings and pat dry. Put in glass baking dish large enough to hold wings in one layer. Sprinkle flour, salt, pepper and paprika over wings and mix until wings are coated in flour. Add ½ cup of Pinot-Pepper sauce and toss gently to cover wings evenly.

At this point wings can be refrigerated for several hours or overnight. They need at least one hour to marinate.

Heat oil in a deep fryer or heavy cast iron pot to 350 degrees. If using a cast-iron pot keep a thermometer in the oil to monitor the temperature as you cook the wings. The temperature will drop as you cook them, but should stay around 300 degrees.

When the oil is ready, drop 5 or 6 wings in at a time and cook for 7 minutes or until cooked through. Drain on paper towels while you cook the rest of the wings in batches of 5-6.

Melt 2 T. butter with ½ cup Pinot-Chipotle or Pinot-Habanero sauce and toss with the cooked wings.

Serve with blue cheese dressing if desired.