Larry’s Hot Wings

Baked Chicken Hot Wings_sml.png
Serves 4, (12-16 wings, segmented)

Larry E VaughnThis is a simple recipe for cooking the chicken wings, but also lists recipes for sauces that let you take the wings in any flavor direction you choose. For large groups, it is a great idea to make several batches with the different flavors listed here, and always wins lots of comments.

1. Prepare the sauce(s), below, prior to cooking time. Separate the wing sections, discarding the tip pieces. Place the wing sections in a covered dish and pour half the selected sauce over the wings, reserving the other half to be used as dipping sauce (except for the Buffalo Wings. They get all the sauce). . Refrigerate for 30 minutes or more to allow the wings to marinate.
2. Remove the wings from the refrigerator 30 minutes prior to cooking to allow them to warm to room temperature. Turn over to make sure each piece is well coated with sauce. Salt and pepper liberally.
3. Preheat your oven to 375 degrees F.
4. Place the wings in the oven, uncovered, and bake for 60-70 minutes, until the meat is white to the bone, or reaches 170 degrees in the center of the largest piece. Time will vary. Bigger wings will require more time.

1 tsp cayenne pepper
1/2 tsp celery salt
1/2 cup Cholula sauce
4 tbsp Soul Food seasoning
1 tsp ground cumin
1/4 cup white vinegar
Salt & pepper to taste

Hot Wing Sauces
1 cup of your favorite BBQ sauce
1 tbsp honey (if you like sweet BBQ), or,
1 tbsp white vinegar (if you like less sweetness)
Salt & pepper to taste

1 (7 oz) can roasted chipotle peppers in adobo sauce, pureed
3 tbsp spicy brown mustard
1/4 cup white vinegar
Salt & pepper to taste

Hot Wings on Foil
1 Tbsp butter, melted
1/4 cup hot pepper sauce
2 tbsp white vinegar
Salt & pepper to taste
Combine melted butter, hot sauce and vinegar. Pour over wings and toss to coat. (Buffalo Wings use the blue cheese dip below, so all this sauce goes on before cooking.)

1/2 cup mayonnaise
1 clove garlic, minced
1 tbsp finely chopped fresh parsley
2 tbsp sour cream
2 tsp fresh lemon juice
2 tsp white vinegar
1/4 cup blue cheese, crumbled
Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo wings. Makes about 3/4 cup of blue cheese dip.

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