Montreal chicken wings: Spicy signature Mark's hot sauce!

Eat spicy to eat spicy, Ghost pepper challenge style? Very little for me, thank you. But tell me about a good, well-measured hot sauce that tastes something other than fire and vinegar, there we can talk.

Mark's hot sauce

I recently discovered Mark's hot sauces, handmade in Montreal from peppers grown in Quebec and 100% local ingredients. Mark's can boast of knowing how to create well -punched sauces, but whose complexity of flavors and aromas perfectly counterbalance the spiciness. The company offers three sauces: one Caribbean-inspired (their hottest), one with fermented jalapenos (a gorgeous green color) and one with fermented red chilies (the most accessible).

Quite a challenge!

My bottle of Mark's with red chilis in hand, I thought I was going to defy all culinary laws and recreate, for my YouTube channel , the iconic Buffalo wings , these spicy chicken wings that made the city famous. where they get their name. The catch is that by making this recipe outside of its hometown and without the original sauce, I risked finding myself with the majority of Buffalo residents on their backs. So, it is with a certain amount of ambition that I present to you the Montreal Wings… hoping that the name sticks!

Credit: Charles Durivage

Recipe

For 24-26 fenders

• 24-26 pieces of chicken wings (so 12-13 wings cut into drumsticks and wings)
• 1 C. garlic powder
• 1 C. fleur de sel
• 1 C. pepper
• 100ml flour
• 150ml Mark's Fermented Red Chili Hot Sauce (one bottle)
• 5-6 tbsp. at s. melted butter

Path to follow

• Mix the chicken wings with the garlic powder, salt and refrigerate for four to five hours.
• Mix the flour with the wings.
• Heat 1 L of oil in a fryer or enameled cast iron casserole dish to 350F
• While the oil is heating, melt the butter in a saucepan without letting it burn (it should remain light yellow)
• Once the butter has melted, add the hot sauce and whisk well
• Keep the sauce warm on the round
• Fry the wings in two equal portions for about 10 minutes or until they are golden brown and the internal temperature reaches 180F
• Once cooked, place the chicken wings in a large bowl lined with paper towel and shake to absorb excess oil.
• Remove the paper from the bowl and add the sauce in small quantities while mixing the wings until they are sauced to taste
• Garnish with sliced ​​green onions and serve hot

Tip: For a spicier sauce, put a little less butter and vice versa!

Reviewed by Eveline