Hot, Spicy, Oh So Nice Wings
Posted by Christopher Barth on Tuesday, August 17, 2010
So here's part 2 of the great wing fry/bake of Saturday the 14th!
I was browsing around the intarnettubes and saw a non saucy hot and spicy wing recipe that made me go, "hmmmmm". I contemplated this after reading through the ingredients and scratched my chin and again said, "hmmmmm". A quick trip to the pantry and I noticed I had everything except the chicken so I was good to go.
A couple of observations first...I prepped the sauce first and did the same fry/bake procedure but with this dozen I dipped the entire wing in the sauce and then put them on the lightly greased aluminum lined oven sheet. I think next time I will just do the coat one side, flip and baste a couple of times procedure because these wings were more sticky and some of them were getting baked to the foil, so watch out for that. Second, the original recipe calls for 20 minutes of baking the wings at 350; I'm not quite sure that would be done enough for my liking.
Ingredients
1 lb or 1 dozen of wings (whichever you prefer...this recipe can accommodate 2 dozen wings easily)
1 8 oz can of tomato sauce
1/2 garlic powder
1 tsp onion powder
3 - 5 tbls tabasco/hot sauce (again, I used the Tapatio)
2 tbl red pepper flakes
2 tbl chopped jalapeno peppers (I also threw a habanero in the mix because, why wouldn't I? I also kept the seeds and veins because I wanted a little kick)
Frying needs:
1/2 cup vegetable oil
1 tbl butter
1 tbl hot sauce
Steps
1. Preheat oven to 350
2. Combine tomato sauce, seasonings, hot sauce, pepper flakes, jalapeno in a medium - large bowl
3. Rinse and pat dry chicken
4. Heat oil over medium high heat; add butter and hot sauce
5. Fry chicken to nice crispy brown; drain on towel lined plate
6. Transfer drained chicken to oven sheet; use a brush to cover the top of the chicken with sauce
7. Bake about 10 minutes, flip chicken and apply sauce
8. Bake about 10 minutes, flip chicken and apply sauce
9. Bake about 10 minutes, flip chicken and apply sauce
10. Remove from oven, flip and apply final sauce
I was browsing around the intarnettubes and saw a non saucy hot and spicy wing recipe that made me go, "hmmmmm". I contemplated this after reading through the ingredients and scratched my chin and again said, "hmmmmm". A quick trip to the pantry and I noticed I had everything except the chicken so I was good to go.
A couple of observations first...I prepped the sauce first and did the same fry/bake procedure but with this dozen I dipped the entire wing in the sauce and then put them on the lightly greased aluminum lined oven sheet. I think next time I will just do the coat one side, flip and baste a couple of times procedure because these wings were more sticky and some of them were getting baked to the foil, so watch out for that. Second, the original recipe calls for 20 minutes of baking the wings at 350; I'm not quite sure that would be done enough for my liking.
Ingredients
1 lb or 1 dozen of wings (whichever you prefer...this recipe can accommodate 2 dozen wings easily)
1 8 oz can of tomato sauce
1/2 garlic powder
1 tsp onion powder
3 - 5 tbls tabasco/hot sauce (again, I used the Tapatio)
2 tbl red pepper flakes
2 tbl chopped jalapeno peppers (I also threw a habanero in the mix because, why wouldn't I? I also kept the seeds and veins because I wanted a little kick)
Frying needs:
1/2 cup vegetable oil
1 tbl butter
1 tbl hot sauce
Steps
1. Preheat oven to 350
2. Combine tomato sauce, seasonings, hot sauce, pepper flakes, jalapeno in a medium - large bowl
3. Rinse and pat dry chicken
4. Heat oil over medium high heat; add butter and hot sauce
5. Fry chicken to nice crispy brown; drain on towel lined plate
6. Transfer drained chicken to oven sheet; use a brush to cover the top of the chicken with sauce
7. Bake about 10 minutes, flip chicken and apply sauce
8. Bake about 10 minutes, flip chicken and apply sauce
9. Bake about 10 minutes, flip chicken and apply sauce
10. Remove from oven, flip and apply final sauce