Sunday, November 1, 2009

It Ain't No Thang But A Chicken Wang!

These Spicy Chicken Wings are hot! Hot and sweet! Shortly after the fire dims in your mouth, you can't help but say, "Maybe just one more!".
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Ingredients:

1- 4 lb. bag of Chicken Drummettes

1/2 cup of Rice Vinegar

1 Stick Unsalted Butter

1 Teaspoon of Kosher Salt

1/4 cup Olive Oil

1 1/2 cup packed Brown Sugar

1/3 cup of your favorite Habanero Pepper Sauce or Tabasco

1/3 Can of Tomato Sauce

4 Tablespoons of Red Wine Vinegar
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Directions:

Set your oven to 400 degrees. Place thawed Chicken Drummettes into a big bowl and douse with 1/2 cup of Rice Vinegar, 1 stick melted, Unsalted Butter and Kosher Salt. With your hands, mix all of the ingredients with the Chicken Drummettes. Cover a broiler pan with Tin Foil and drizzle the foil with Olive Oil. Arrange them onto the broiler pan and place into the oven. Allow to cook for about 40-45 minutes or until golden brown.
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While that is cooking place your brown sugar, Habanero Sauce, Tomato Sauce and Red Wine Vinegar in a bowl and mix. It will look very sugary and less like a sauce but that's okay.
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Remove Chicken Drummets from the oven and place all of them in another big bowl. Apply your Brown Sugar mixture over them while they are still very hot. Place a lid onto the bowl and shake them up! Really mix them well. The heat from the wings will melt the sugar and give the wings a caramelized look.
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I'm old school about the dipping sauce and prefer Blue Cheese Dressing, although if you are out of that, try mixing 1 cup of Mayo or dare I say Miracle Whip with lime juice and Dried Parsley, until creamy. Sour Cream or plain Yogurt works well, too. If you are out of lime juice, try a bit of Dill Pickle juice. Trust me, you will need something cool, creamy and tart to create a yummy balance with the sweet, hot Chicken Wings. Dig in!
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