If you think you have seen this before, you have Sort-a. I keep tweaking the recipes.
Basic Hot Wings recipe
Serves 4 (normal people) you may need more, much more!
12 whole chicken wings
3 ounces unsalted butter or(BBQ sauce)
1 small garlic cloves, minced
1/4 cup hot sauce (Your choice, mild, hot or smoking hot)
1/2 teaspoon salt
Place a 6 quart saucepan with a steamer basket with 1 inch of water in the bottom, over high heat cover and bring to a boil.
Remove the tips of the wings. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and pat dry.
It’s important to do this step, Lay the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
Hint Grilling on a medium hot wood fired grill works great and gives your wings an added level of flavor.
While the chicken is roasting, melt the butter(BBQ sauce) in a bowl along with the garlic. Pour this along with hot sauce and salt into a large bowl, large enough to hold all of the chicken. Stir to combine ingredients.
Remove the wings from the oven or grill and transfer to the bowl and toss with the sauce. Serve warm or cold.
CautionKeep warm/hot food at 140+ degrees F. and cold foods cold 35 – 40 degrees F.
Do It Your Self Hot Pepper Sauce
*Makes about 1 1/2 cups of hot sauce.
1 teaspoon salt
4-6 cloves garlic
1/4 – 1/2 medium size onion
1 – vine ripe tomato chopped
10 to 15 Jalapeno peppers or for super hot wings use about 20 habanero or scotch bonnet peppers (use any pepper you like and can tolerate it’s heat)
3/4 cup vinegar
1 cup roughly chopped cilantro. Parsley works well as a cilantro replacement.(If you like that sort of stuff in your hot sauce)
4-6 mild peppers (Banana, Cubanelle, Hungarian Yellow, Biscayne Sweet.. etc. Do Not Use Green, Yellow or Red Bell Pepper in this recipe…) Fire roasted and peeled peppers add a new level of flavor to your sauce.
Hint Don’t be afraid to use spices you like. Oregano, Basel and even Rosemary are nice additions to your sauce.
Wash and remove the stems from the peppers and chop roughly (wearing gloves is recommended)
Hint To cool your hot sauce down a bit, de-seed and de-vane peppers.
Then do the same with the garlic, onion, tomato and cilantro so it’s easy to work with in the food processor.
Add everything to a blender or food processor and process for a couple minutes. Try to get a smooth consistency but try not to overwork it, you don’t want to add too much air and risk it getting foamy.
*Using caution, taste for salt (if you’re getting a sort of raw taste with no flavor except the heat of the pepper, add a little more salt)
*Fresh squeezed lime or lemons also add another level of flavor to this sauce.
Best served fresh homemade, but you can place it in a jar, refrigerate and use as needed.
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