Buffalo Wings with Chili Pepper

Ingredients:

• 1.3 kg duck or pork fat (or a mixture of both)
• 2.2 kg large chicken wings, cut at the joint, discarding the tips
• 2/3 cup red picante hot sauce
• 1/3 cup chipotle hot sauce
• 2 tablespoons garlic-mustard hot sauce with habanero
• 2 tablespoons sambal-olek sauce
• 2 tablespoons mayonnaise
• 1 teaspoon smoked paprika
• Vegetable oil, for deep-frying

Preparation:

1. Preheat oven to 350°F (140°C). Melt the fat in a large saucepan over medium heat. Place the wings in a large, deep baking dish and pour the fat in, leaving about an inch (2.5 cm) from the top (the fat will bubble). Cover with parchment paper, then cover tightly with foil. Place in the oven and bake for 1.5 hours. Check the wings after 30 minutes; they should be bubbling gently. If they are bubbling vigorously, reduce the oven temperature to 250°F (120°C). If they are not bubbling at all, increase the oven temperature to 300°F (150°C).
2. Remove the wings from the oven and cool to room temperature in the fat; then transfer them using a slotted spoon to a paper towel-lined baking sheet to drain off any excess fat. Refrigerate for 30 minutes.
3. In a large bowl, combine the three hot sauces, sambal oelek, mayonnaise, and paprika. Fill a large saucepan with 3 inches of vegetable oil and heat over medium heat until a deep-fry thermometer reads 350°F (196°C). Working in batches, fry the wings until crisp, 2-3 minutes. Using a slotted spoon, transfer to the sauced bowl; toss to coat completely.