This is the BEST recipe for hot wings and I have tried many others over the years ---I make these quite often for my parties and everyone loves them --- you may double all ingredients if desired, if you are doubling the ingredients, I suggest to just start with 2 tablespoons hot sauce such as Louisiana hot sauce then add more to reach the desired heat --- I have even prepared these on the grill instead of the broiler and then finished cooking them in the oven with the sauce, another idea is you may cook the wings hours in advance or even a day ahead cool slightly and just leave them in the fridge overnight, then the following day just coat them in the hot sauce and then bake them in the oven, you may even prepare the hot sauce a day ahead in fact it tastes even better if prepared in advance just refrigerate overnight, preparing the wings and the sauce in advance is a great time saver if you are making them for a crowd,
- 1360.77 g chicken wings, cut in two and tip removed
- 118.29 ml ketchup (I have even used the hot ketchup for this!)
- 59.14 ml water
- 59.14 ml honey
- 59.14 ml white vinegar
- 29.58 ml light brown sugar
- 14.79 ml Dijon mustard
- 14.79 ml Worcestershire sauce
- 14.79 ml soy sauce
- 29.58 ml hot sauce (use more or less, depending on amount of heat desired)
- 2-3 minced fresh garlic cloves
- 44.37 ml minced dried onion
- Set oven to broil.
- Prepare the wings on a shallow cookie sheet that is lined with foil, and spray with a non-stick cooking spray, or prepare a broiler pan.
- Arrange the wings evenly in a single layer.
- Place under the broiler until lightly browned (watch closely to not burn the wings) set wings aside.
- In a saucepan combine all sauce ingredients, and bring to a boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
- Up to this point, all above can all be prepared a day in advance and refrigerated.
- Set oven to 375 degrees F.
- Using long tongs, dip each wing in the hot sauce, and place evenly on a greased baking sheet.
- Bake for 35-40 minutes (basting with remaining sauce during cooking).
- To crisp up the wings, place under broiler for a couple of minutes.
This recipe is, in actual fact, excellent but it's word for word lifted from Best of the Best of Bridge, page 70, copyright August 1998, which also has loads of other terrific recipes.
Very good. After trying more than one of your recipes, I have concluded that what you make and how you make it can be counted on to produce wonderful results. These are no exception. Thank you for being the cook you are.
Great recipe made first time as per recipe and tasted great. Second time around I made a few changes which also worked out great. First of all I doubled the sauce ingredients. I then got a plastic baggie with 2 cups flour + 1 tbl paprika, 1 tbl onion salt, 1 tbl mustar powder and 1/2 tbl chilli powder. I used drumsticks/thighs, popped them in the baggie to coat in the flour. I then baked them in the oven until the floured tops were golden. I took them out, drained a little of the fat off and poured over the sauce ingredients then baked again for approx 20 minutes. The sauce thickened down and the result was incredably sticky hot wings!