Serves 2
Directions
- 1Remove the tops from the red fresno chilies and slice them in half lengthwise.
- 2Place the chilies into a half-gallon mason jar.
- 3In a separate bowl, mix the filtered water and fine sea salt until the salt is dissolved.
- 4Pour the brine into the mason jar over the chilies until they are completely covered.
- 5Weigh the peppers down to keep them submerged in the brine using a ramekin or a water-filled plastic bag, then cover the jar and let sit at room temperature for five days to two weeks.
- 6Once fermented, strain the chilies through a mesh strainer into a bowl, reserving the brine.
- 7In a small saucepan, fry the sliced garlic in canola oil over medium-low heat until golden brown.
- 8Strain the garlic, reserving both the garlic and the oil separately.
- 9In a blender, combine the fermented chilies, toasted garlic, white vinegar, and the reserved pepper brine.
- 10Blend on high speed until the sauce is smooth, streaming in half of the reserved toasted garlic oil while blending.
- 11Add salt to taste and blend.
- 12Strain the hot sauce through a fine mesh strainer for a smoother texture.
- 13In a bowl, toss the chicken wings with baking powder and salt.
- 14Arrange the wings on a wire rack set on a baking sheet lined with foil.
- 15Bake the wings at 425 degrees Fahrenheit (218 degrees Celsius) for 30 to 40 minutes.
- 16In a saucepan over medium heat, combine the butter, the prepared hot sauce, optional Worcestershire sauce, honey, and a small pinch of salt.
- 17Stir often until the sauce comes to a boil, then remove from the heat.
- 18Toss the cooked wings with the buffalo sauce in a bowl.
Ingredients
- 540 g red fresno chili
- 1150 ml filtered water
- 51 g fine sea salt
- 8 clove garlic, peeled and thinly sliced
- 1/2 cup canola oil
- 150 ml white vinegar
- 42 ml reserved pepper brine
- 1 kg chicken wings
- 10 g baking powder
- salt (optional)
- 35 g unsalted butter
- 60 ml hot sauce (made in steps above)
- 2 dash worcestershire sauce (optional)
- 10 g honey
Equipment
knifecutting boardhalf-gallon mason jarbowlwhisksmall saucepanmesh strainerblenderbaking sheetwire rackaluminum foil
Tips
- Fresno chilies can be substituted with jalapenos.
- A white, webby film on the brine is likely harmless 'kahm yeast', which is different from fuzzy mold; if it's fuzzy, it's mold and should be discarded.
- The brine may look cloudy during fermentation, which is totally normal.
- You can strain the sauce through a chinois or fine mesh strainer for a smoother texture.
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