Hot Wings

1. 1

   In a small saucepan, heat the sauce over medium heat until hot. Whisk in the butter, a little at a time. Continue whisking until the mixture is emulsified. Whisk in salt to taste, then reduce the heat to low to keep the sauce warm.

2. 2

   Sprinkle salt and pepper all over the chicken and let stand for 5 minutes to release the moisture on the skin. Sprinkle the cornstarch all over the chicken and toss until evenly coated.

3. 3

   Fill a large skillet with oil to a depth of 1/2 inch. Heat over high heat until hot and shimmering. (When the oil is ready, a cube of bread dropped into it will turn golden in 15 seconds.)

4. 4

   Reduce the heat to medium and add the drumettes first, then the wings in a single layer. Cook, turning the chicken with tongs, for 4 minutes. Raise the heat to high. Cook, turning occasionally, until the chicken is golden brown outside and no longer pink inside, about 4 minutes longer.

5. 5

   Transfer the chicken to a large bowl and add the hot sauce and jalapeno. Toss until evenly coated. Serve immediately.

No additional tips available.