How to Create Highly Superior Hot Wings

Hot wings are popular for good reason. They're perfect as an appetizer or as a meal. They go with beer. And they can (and SHOULD) be eaten with the fingers. The ideal hot wing is spicy, messy, and fattening. The skin should be crispy-ish, not mushy, but not hard or crunchy either. The flesh should be meaty. And every bite should be bathed in a delicious sauce. I've worked in my share of bars and pubs, and I've spent plenty of nights watching t.v. and eating snack food. This version of hot wings can be as spicy or mild as you like, and, unlike the usual version, which is just tossed in bottled hot sauce, these wings have several layers of spice built in to tantalize every taste bud. Enjoy!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Chicken wing pieces
• Salt
• Pepper
• Cajun seasoning
• Crushed red pepper (optional)
• Frank's Red Hot
• Cayenne pepper sauce
• Butter or margarine
• Cookie sheet
• Spoon
• Saucepan

1. Pre-heat oven to 350 degrees.
2. Arrange chicken wing pieces in a single layer on a cookie sheet. Sprinkle liberally with salt and black pepper. Sprinkle with Cajun seasoning. The more seasoning, the hotter your wings.
3. If desired, grind crushed red pepper in the palm of your hand to release more flavor. Sprinkle on wing pieces. Again, more seasoning equals more heat.
4. Flip chicken pieces and season the other side.
5. Place wings in the oven and allow to roast for 20-25 minutes. When they are done, the skin will be a light golden color, the juices will run clear, and most of the fat will be rendered out onto the cookie sheet.
6. While wings roast, make the sauce. For each pound of wings, you will need 1/4 cup butter or margarine, approximately 1/2 a bottle of Franks Red Hot, and a tablespoon of cayenne pepper sauce. If you prefer a milder wing, instead use 1/4 bottle of Red Hot, 1/4 cup butter or margarine, 1/4 cup water, and 1 teaspoon cayenne pepper sauce. Combine all ingredients in saucepan and heat over medium-low heat until butter melts. Stir frequently.
7. When wings are golden in color, spoon sauce over each one to cover. This should take about 1/2 the wings sauce (reserve the rest.) Return wings to the oven and allow to roast about 7 minutes more. This will ensure that spicy flavor gets all the way into the meat, instead of just sticking to the skin.
8. Remove the wings from the oven and toss in the remaining sauce.
9. Serve with celery sticks and bleu cheese or ranch dressing.

Tips & Warnings

• The drumettes have more meat and are more satisfying, and you can buy packages that have only drummettes, but they're more expensive.
• Make sure to have plenty of napkins on hand!