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Make the dulce de leche. You can do this ahead of time. Option 1 (saucepan): Place the unopened tin of condensed milk in a large saucepan, cover completely with water (at least 5cm above the tin), bring to a gentle simmer and cook for 2 hours, topping up the water as needed. Remove carefully and allow to cool completely before opening. Option 2 (steamer): Steam the unopened tin for 2 hours, then cool fully. Once opened, the milk should be a thick, glossy caramel that is still pourable.
Cook the wings. Heat vegetable oil in a deep fryer or large pan to 180°C. Fry the wings for 5–6 minutes until lightly golden. Transfer to a baking tray and finish in a 200°C oven (180°C fan) for 10–12 minutes, until fully cooked and crisp.
Make the buffalo caramel sauce. In a saucepan over low heat, add the dulce de leche and hot sauce. Whisk continuously — it may look split at first, but it will come together into a smooth sauce. Taste and adjust the heat to your liking.
Coat the wings. Add the hot wings straight into the warm sauce and toss or baste until fully coated. Shake off any excess sauce.
Finish and serve. Garnish with something sharp and vinegary to cut through the richness and serve immediately.