Calabrian Chile Wings
Chef Austin Didio of The Pizzeria at Frankies | Nashville, TN
Yield: 48 wings
Adapted by StarChefs | July 2026 | Photo: Alexander Zeren
INGREDIENTS
Calabrian Chile Sauce:
32 ounces roasted red peppers
12 ounces white vinegar
8 ounces Calabrian chiles
8 ounces hot cherry peppers
8 ounces olive oil
¼ pound melted butter
½ cup Spanish paprika
12 confit garlic cloves
1 tablespoon kosher salt
½ tablespoon ground cayenne pepper
½ tablespoon crushed red pepper flakes
Chicken Wings:
48 chicken wings
½ cup paprika
Kosher salt
To Assemble and Serve:
Oil for frying
Sicilian oregano
METHOD
For the Calabrian Chile Sauce:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.
For the Wings:
Heat oven to 400°F. In a large mixing bowl, toss wings with paprika and salt. Spread evenly on a parchment-lined sheet tray. Bake 20 minutes. Let cool.
To Assemble and Serve:
In a deeper fryer, heat oil to 350°F. Working in batches, add Chicken Wings and fry until crispy and golden brown. Transfer to a mixing bowl and toss to coat in desired amount Calabrian Chile Sauce. Transfer to a serving platter. Season with Sicilian oregano.
