Hot Wings

• 2 tablespoons Scotch Bonnet Hot Sauce
• 1 tablespoon unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper
• 6 whole chicken wings, wings and drumettes separated, wing tips removed
• 1 tablespoon cornstarch
• Grapeseed or other neutral oil
• 1/2 jalapeño, very thinly sliced crosswise

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.

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.

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.)

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.

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

Scotch Bonnet Hot Sauce
• 3 ounces Scotch bonnet chiles (6 to 7), stemmed and seeded (see Note)
• 1 orange or red bell pepper, stemmed, seeded, and chopped
• 5 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
• 1/2 small garlic clove
• 2 1/2 tablespoons elderflower cordial or sugar
• 4 teaspoons kosher salt
• 1 cup champagne vinegar
• 1/2 teaspoon guar gum or 1 tablespoon cornstarch dissolved in 1 tablespoon water

Combine the chiles, pepper, zest, garlic, 2 tablespoons of the cordial, and 2 teaspoons of the salt in a blender. Pulse until coarsely ground. Transfer to an airtight container and let stand in a warm place for at least 12 hours and up to 1 day to ferment.

Pour the mixture into the blender and add the vinegar, remaining 1/2 tablespoon cordial, and remaining 2 teaspoons salt. Blend until very smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.

Stir in the guar gum until dissolved. (If using the cornstarch, bring the sauce to a boil and stir in the cornstarch mixture. Cook until thickened, about 1 minute, then let cool to room temperature.) The sauce can be covered and refrigerated for up to 1 week.