Join columnist and legendary hot sauce collector Vic Clinco as he tours the world’s most prominent hot sauce areas. You’re in for a spicy treat! by Vic Clinco
Journey: a passage or progress from one stage or place to another, usually taking a rather long time.
I’m not sure there is another word that better describes what I go through on a daily basis. This journey I have embarked on has taken me to many places, introduced me to countless people, and is shaping the person I am becoming. I say “becoming” because my journey is still in progress; it is evolving and is truly fluid. It’s driven by passion and is motivated by a desire to learn and, in turn, to teach and share. As a young, well, maybe a new “culinarian,” my undertaking has been fueled by my love of spice and hot food. Simply put: I eat heat. I want to cook with heat. I want to share the heat.
What better way to follow this endeavor than to walk through it region by region? The regions where sauces are made intertwine with the styles of hot sauce and with the techniques, methods and ingredients used in their production. Over the course of the next few pages, I’ll take you along with me as I touch on these regions, the regions that influenced not only my collection, but my eating habits as well. I’ll share some great recipes from some friends along the way, too. So let’s all pack a lunch, form a single-file line, pair up with a buddy and stay with the group—just don’t get lost!
Toluca Gourmet Hot Wings
Recipe courtesy of Alexander Deighton and Janet Lee Toluca Gourmet, Inc. (www.tolucagourmet.com).
Yield 5 servings
Zest Factor hot
Prep Time 10 minutes, plus 1 to 4 for marinating
Cook time 7-10 minutes per batch
For the marinade:
30Chicken Wings
¼ cup Buttermilk
1⁄3 cup Salsa Casera Jalapeño
1⁄3 cup Salsa Casera Habanero
¼ teaspoon Ground Cayenne
¼ teaspoon Hot Paprika
1 tablespoon Salt
Freshly ground black pepper to taste
For the frying:
2 cups flour
2 teaspoons cayenne
1 teaspoon hot paprika
1 teaspoon salt
For the coating sauce:
1 stick Butter
½ cup Salsa Casera Jalapeño
¼ cup Salsa Casera Habanero
Juice of 1⁄2 lime
For the dipping sauce:
½ cup Sour Cream
¼ cup Salsa Casera Jalapeño
¼ cup Salsa Casera Habanero
Juice of 1⁄2 lime
Marinate the wings: Wash and cut the chicken wings into drumettes and wings (cut off and discard the wingtips). Dry well with paper towels and place into a large bowl. Add buttermilk, Toluca Gourmet Salsa Casera Jalapeño, Toluca Gourmet Salsa Casera Habanero, cayenne, hot paprika, salt and pepper. Coat wings well with marinade, cover and place in the refrigerator for 1 to 4 hours.
Fry the wings*: Preheat a large cast-iron Dutch oven with a quart of your favorite oil (we normally use peanut or canola) to 330°F. Make sure not to fill it more than halfway.
In a bowl, combine flour, cayenne, hot paprika and salt.
Drain excess marinade from wings and dredge in flour, 4 or 5 at a time. Knock most of the flour off and place in the hot oil before placing the next batch into the flour. The wings should take 7 to 10 minutes to cook; the key is to look for a nice dark golden-brown color. One of the benefits of making this recipe is checking the wings are cooked enough; I usually eat 3 before I am able to decide. Place the first batch on a rack to drain excess oil, check the oil temperature in the pan, and fry in batches until done.
*If you don’t feel like frying, you can instead grill the wings after you take them out of the marinade.
Make the coating sauce: Melt butter and combine with lime juice and both hot sauces in a large bowl. Toss wings in sauce to coat evenly and arrange on a plate with a couple wedges of lime.
Make the dipping sauce: Combine all ingredients in a small bowl. The dipping sauce is tricky because the sour cream takes away from the heat of the wings— but the hot sauces in the dip heat you right back up again.
You can adjust the heat level to your liking by playing with the sauce combinations. More Salsa Casera Habanero = more heat. More Salsa Casera Jalapeño = more sweetness and depth of flavor.
For more of these tasty recipes
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