Stu's Hot Wings
Source of Recipe
My husband
Recipe Introduction
Level 1 ~ Pro/Fats ~ We love hot wings and have them every couple weeks. We buy the 10 pound bag of frozen wings (1st and 2nd joint - no tips) at Costco and we make 5 pounds at a time.
List of Ingredients
Stu's Hot Sauce
1/4 stick butter (4 tablespoons)
1 (12 oz) bottle of Frank's Original Red Hot Sauce
1/4 cup lemon juice
3 tablespoons white vinegar
* 1 tablespoon habanero sauce
* This is important - We use only Yucatan Sunshine Habanero Pepper Sauce. You can buy some that are SO hot they'll about kill ya!
You'll want to adjust the heat of the recipe with this sauce. My husband puts in 4 tablespoons and we wouldn't want it any hotter. If you don't like hot, cut way back or don't add any at all (cry baby!)
Recipe
Directions for the sauce:
Place all ingredients in a pan and heat until all the butter is melted. Mix well with a wire whisk. Heat it longer if it does not appear to be a uniform mixture - you want it to mix together well.
The sauce will not stick very well if it is very hot, so don't get it too hot prior to dipping the wings. After the sauce has cooled somewhat it will stick very well. A quick dip in the sauce will work fine. Don't leave the wings soaking in the sauce or they'll get soggy.
Baking the wings:
We've tried deep frying the wings (mercy what a mess to do that!), but much prefer baking them. I line 2 cookie sheets with the Easy Release aluminum foil and divide the 5 pounds of wings between the 2 sheets. You can make any amount of wings you like, as we dump the leftover hot sauce back into a container and store it in the fridge until next time.
We bake the thawed wings for about 1 hour at 450° - or until they start to get crispy and 'dry' out. We like them on the drier side vs. baking them for a shorter period of time. We've even stuck them in completely frozen, just adjust your baking time.
I rotate the cookie sheets at least 1-2 times during baking. When the wings are done baking, we take a pair of tongs and simply dip each wing into the hot sauce, tap the tongs a big to get off the excess sauce and start piling them on a platter.
The next time you make the wings, and get the sauce out of the fridge, there's no need to heat it up - just dip the wings into the cold sauce.
That's it! We like to cut up celery sticks to have along with them. Hope you enjoy these as much as we do.
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