Hot Wing Recipes

THE GREATEST BUFFALO HOT WING SAUCE

• 2 cups of dry cayenne peppers (50 grams)
• 1/2 cup of water
• 1/3 cup of chopped onion
• 1 chopped garlic
• 1/3 cup of chopped tomato
• 1 cup of white vinegar
• 1 stick of butter
• 1 bottle of Lousiana Hot Sauce
• 1/2 of the juice of 1 lemon
• 1 teaspoon of honey
• 1/4 cup of ketchup

Directions
• Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned (DON'T stick your face over the pan!).
• Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender.
• Add 1/2 cup of water, 1/2 cup of vinegar and saltthe blend on high and allow to percolate
• Place butter stick on a pan over a medium flame so that it melts. Add onion, garlic, tomato and the whole bottle of Lousiana Hot Sauce
• Let all cook for about five minutes, stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes
• Fry the chicken wings until they’re golden brown and very crispy and then dip each one into the sauce

ORIENTAL HOT SAUCE FOR CHICKEN WINGS

• 1/4 c. soy sauce
• 1/4 c. hot sauce
• 1 tbsp. water
• 1 tbsp. oil
• 2 tbsp. sugar
• 1 tsp. cornstarch
• 1/4 tsp. ginger
• 1/8 tsp. garlic powder

Directions
• Combine all ingredients in a small saucepan. Stir and cook over medium heat until mixture boils and thickens. Remove from heat. Makes about 1/2 cup. Pour over cooked chicken wings.

SPICY CROCK POT HOT WINGS

• 3 pounds chicken wings (16 wings)
• * salt and pepper to taste
• 1 1/2 cups any variety barbecue sauce
• 1/4 cup honey
• teaspoons prepared mustard or spicy mustard
• teaspoons Worcestershire sauce
• Tabasco to taste, optional

• Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot
• In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco
• Put chicken wings into crock pot,Pour sauce over chicken wings
• Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings

PARMESAN MUSTARD SAUCE

• 1 stick (1/2 cup) unsalted butter
• 2 tablespoons Dijon-style mustard
• 1/8 teaspoon cayenne
• 1 cup dried bread crumbs
• 1/2 cup freshly grated Parmesan
• 1 teaspoon ground cumin

Directions

• 20 chicken wings, wing tips cut off and discarded and the wings halved at the joint
• In a shallow dish whisk together the butter, the mustard, and the cayenne.
• In another shallow dish combine well the bread crumbs, the Parmesan, the cumin, and salt and black pepper to taste.
• Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without them touching each other in a greased shallow baking pan.

Bake the chicken wings in the lower third of a preheated 425°F. oven for 30 minutes. (If extra-crisp chicken wings are desired, turn the wings after 20 minutes.)

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