I have had an on-again-off-again relationship with hot sauce for many years now. There have been times that I would literally eat it off a spoon! Right now, hot sauce and I are back together. I think it started in New Orleans a few months back, where I was lucky enough to spend my 30th birthday. I got used to using it there, since every restaurant had a bottle on the table. So I started using it at home again too. Then I started looking for foods that went well with hot sauce just to have an excuse to eat more of it. I remembered I had bought a huge bag of frozen chicken wings and I decided to make hot wings.
I rarely eat chicken wings as an entree. After all, they’re not exactly health food. Even without sauce, one chicken wing has about 100 calories! But, every once in awhile you have to indulge. These ones, at least, are baked. Unlike the ones you get in restaurants, which are typically deep fried.
These do take a bit of time to make, but the result is totally worth it though – the wings are super crispy. You would never know that they weren’t just pulled out of the fryer.
The wings first get steamed. Depending on how big your steamer is, and how many wings you’re making, you might have to do it in more than one batch. When they’re done steaming, they get set on a wire rack over a baking tray that is lined with paper towels and refrigerated for at least an hour.
Then they go in the oven (make sure you take the paper towel off the tray first), get flipped and bake for a little longer. Hopefully you have a good hood fan. The wings drip a lot of fat on the pan and the things get pretty smoky. While you’re waiting for them to finish, you mix up the sauce.
The sauce simply consists of equal parts butter and hot sauce (any you like – I am not a connoisseur – I buy the stuff that costs 45 cents a bottle), and a little garlic and salt.
When the wings come out of the oven, the skin is golden brown and super crispy. Put them into a bowl with the hot sauce and toss them around until all the wings are nice and coated.
These would be perfect to serve at a Super Bowl party. To save time, steam them ahead and then keep them in the fridge for several hours, or even overnight. Then, about an hour before you’re ready to serve them, start heating the oven – they take about 40 minutes to bake. The sauce could be made ahead of time too, and kept at room temperature for a few hours. You could also use the same method to cook the hot wings, and use any sauce you like instead of the hot sauce. Serve them with cut up raw veggies, and a bleu cheese or ranch dressing.
- 20 chicken wings
- 2 tbsp butter melted
- 2 tbsp hot sauce
- 1 clove small garlic minced or pressed
- 1/2 tsp salt
Bring a pot of water with a steamer on top to boil. Put wings in steamer and steam for 10-15 minutes.
Line a baking pan with paper towels and place a wire rack on top. Set wings on rack and place in the refrigerator for at least 1 hour.
Heat oven to 425°F. Remove paper towels from baking tray. Bake chicken wings on the wire rack over the baking sheet for 20 minutes. Flip wings, bake until skin is crispy and golden brown, 15-20 minutes.
Whisk butter, hot sauce, garlic and salt in a large bowl. Add chicken wings to the bowl and toss until coated.