Thursday, September 16, 2010

Ashlee's Famous Spicy Wings

(they're actually "Henry's" spicy wings, but we're just going to pretend this once)

The following is our latest try from The Newlywed Kitchen cookbook. Definitely a hit.

4 pounds chicken wings
6 Tablespoons unsalted butter, divided
1 cup hot sauce (Frank's Redhot is great)
3 Tablespoons sriracha (an Asian hotsauce in a larger red bottle-- find it in the Asian section on your supermarket)
3 Tablespoons sambal oelek (same as above, but small glass jar)
1/4 cup packed brown sugar
3/4 cup panko, or bread crumbs

I cut this whole recipe in half and we still had way too many wings for the two of us. Next time I make these we'll have to have some friends over! I was a little nervous they'd be too spicy for our tender taste buds, but it was just perfect, and they wouldn't be bad a little spicier (less sugar).

1. Arrange raw wings on a baking tray (if you do the whole 4lbs you'll probably need two). Bake at 425F for 40 minutes, until the wings are cooked thoroughly and golden.

Funny story here: I made the mistake of buying whole chicken wings. What you get when you order wings at Buffalo's is only half of the actual wing. The two different shaped wings that we're used to eating are connected by a tendon on the chicken (along with another awkward, finger-like thing). In order to separate these you have to snap the wing. **gags** After manually trying to twist and pull and break the squishy, skin-covered piece of flesh I finally got out the scissors. This worked better, except for the terrible popping sound each time, and an occasional ooze of liquid. I was gagging, crying, screaming, jumping up and down, and doing all sorts of silly, ridiculous things. I thought of recording it all so everyone could see the pain I went through, but it was too embarrassing. :-P I still shudder at the thought.

2. In a medium skillet melt the butter, then mix in all three of the hot sauces and brown sugar until the sugar has dissolved and the sauce is warm.

Hot, Hotter, Hottest

Mix 'em up!
3. Meanwhile, melt the rest of the butter in a sauce pan and add the panko/bread crumbs until they're golden and crisp.
It was total random chance that all those ity-bitty crumbs separated to form a heart! ;-)

4. Once the wings have finished cooking pour any drippings off the tray into the hot sauces, and the toss the wings in the sauce. Arrange again on the tray, and bake for another 15 minutes. Reserve the left over sauce.
5. After cooking the wings for a second time pour the remaining sauce over the wings and sprinkle with the panko/bread crumbs.


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