I use El Yucateco Kutbil-ik Salsa de Chile Habanero for my wings.
El Yucateco Xxxtra Hot Sauce: Salsa Kutbil-ik de (Mayan Recipe) | | Heat in the HeartlandHeat in the Heartland
Sautee eight cloves of diced garlic in a stick of butter. Add several dashes of Worcestershire Sauce. A tablespoon of sugar. Three tablespoons of the habanero sauce. That's enough for about 2-3 dozen wings.
my favorite hot sauce....and it is REALLY hot is made by El Yacateco. I get the red one Chile Habanero. I bring it with me to most restaurants even here in the US and i always bring some with me in the DR.
Franks is tasty...tho quite mild...where just a few drops of this stuff will have you singing a different tune in no time!
My dominican friends freak out when i put hot sauce and pepper on nearly every thing i eat!
I strongly suggest you post these habanero wings being prepared, bring the tablet into the kitchen.
I have yet to see buttermilk in the DR. Do you live here?When I make chicken fingers from scratch, I soak chicken strips in buttermilk/milk for up to 24 hours
http://www.dr1.com/forums/living/113532-proper-nutrition-photo-essay.html#post954594
I never tried coating them in corn starch first. Will try that next batch.
One thing I do that helps "plump" even skinny wings immensely is "brine" them in cold water for at least 12 hours before. Hooters does this. Makes them much more juicy and allows longer frying time.
I have at least 5 extra bottles of Franks here if anyone is interested.