Step 1

Place the legs in a large bowl that can easily hold them all.

Step 2

Sprinkle generously with the salt, toss to coat and distribute. You may not need all of it.

Step 3

Sprinkle in 1 tsp of the baking powder at a time, tossing to coat between each addition.

Step 4

Move the legs to a rack set in a rimmed sheet pan. refrigerate at least 4 hours or up to overnight, uncovered.

Step 5

Preheat your oven to 325°F (163°C).

Step 6

Insert a needle probe into the thickest chicken drumstick in the deepest part of the meat. Set your ChefAlarm to 170°F (77°C).

Step 7

Bake the chicken wings until the high-temp alarm sounds.

Step 8

Verify the temperature of the chicken with your Thermapen ONE when the high-temp alarm sounds.

Step 9

While the chicken is baking, gently heat the hot sauce and minced chilies up to 110°F (43°C). Use your Thermpaen ONE to verify the temperature.

Step 10

Remove the sauce from heat and whisk in the cold butter pieces, all at once. Set aside, away from heat, on the counter.

Step 11

Start heating 3–4″ of fry oil in a heavy-bottomed pot (do not fill it beyond halfway full).

Step 12

When the high-temp alarm on your ChefAlarm sounds (about 20–30 minutes later), check the temp with your Thermapen and remove the legs from the oven. They will look a little powdery from the salt and baking powder.

Step 13

Set up your ChefAlarm as a deep-fry thermometer with the high-temp alarm set to 375°F (191°C).

Step 14

When the oil is ready, use tongs to put 4 or 5 chicken legs in the hot oil.

Step 15

Fry until the chicken is golden and crisp on the outside, then remove to a rack to drain.

Step 16

Fry another pot of wings.

Step 17

Toss the fried legs with about 1/2 C of the sauce per 5 legs.

Step 18

Serve with a dipping sauce like blue cheese dressing, or even drizzle on more of the “wing” sauce!