Grandpa’s Hot Wings – COLLECTION

I am a huge fan of Frank’s red hot cayenne pepper sauce.  Here are a couple of other hot wing recipes and sauces for an occasional change.  Credits have been given where available.

Tips and Tricks

• Use Party Style which have the tips gone, and the wingettes and drummettes already separated.
• You can soak in buttermilk to get them moist on the inside, but before cooking pat them completely dry.
• If baking, don’t crowd the pan.  Put on a rack so that heat goes all the way around.
• Bake 35 minutes at 400º then toss in sweet honey hot sauce and bake 10 minutes more.  Cook to 165º internal temp, or bake another 10 minutes.
• A bit of smoked paprika in the sauce gives them a smokey taste.

Grandpa’s Hot Wing Sauce

• Note:  This takes a total of two days to prepare, so plan ahead
• Preheat 1.5 inches of water in a steamer basket
• Steam wings for 10 minutes – this will eliminate quite a bit of the fat which will fill your room with smoke.
• Cool on rack and then put on bottom shelf of refrigerator overnight to dry out, which will increase crispiness.  This step is optional, but it really does make better wings.
• Preheat oven to 425º
• Bake cold wings for 20 minutes – skin side down
• Flip wings and cook for another 20 minutes
• Toss while still hot

Grandpa’s Hot Sauce

• Mix the following to make your hot sauce (Measurements have been scaled to about 20 hot wings)
  – 3 TBL Frank’s Red Hot Sauce or any other type of Cayenne pepper sauce
  – 1 TBL Grandpa’s Jalapeño Chili Sauce
  – 1 tsp sesame seeds or Parmesan cheese
  – Optional:  1 pack of crushed red pepper flakes
  – 3 TBL melted butter
  – 1 clove crushed and minced garlic
  – 1/2 tsp Maldon salt

Serve with bleu cheese and celery sticks.  Some people like carrot sticks too.

Chef Lee Hillson

This is a substitute presented by Chef Lee Hillson of The Phoenician Resort and Spa here in Phoenix on (I think) Your Life AZ

• Toss raw chicken wings in a bag with cumin, coriander, garlic powder, salt, pepper,
• Sear wings in a large skillet with EVOO
• Set aside into large metal mixing bowl when seared
• Melt one entire stick of butter
• Add to butter
  . 1/4 C orange juice
  . Juice and zest from one lime
  . 2 TBL honey
  . 1/4 C Sriracha hot sauce
• Bring to a boil, then reduce to simmer
  . Add 1 TBL corn starch or Arrowroot slurry
• Pour some sauce over wings then toss to coat
• Bake at 400° for 25 minutes
• Remove wings then toss again to coat
• Sprinkle with parsley or cilantro

Molly Butler’s Chef – Greer, AZ

• Mix the following to make your hot sauce (Measurements have been scaled to 20 hot wings)
  – 3 TBL Frank’s Red Hot Sauce
  – 1 TBL Red Devil Hot Sauce
  – 1 TBL local honey
  – 1 TBL melted butter
  – 1/2 tsp ground cayenne pepper
  – 1/2 tsp sea salt

Alton’s Hot Wing Sauce

1. Melt 3/4 stick (3 oz – 6 TBL) of butter
   – with 1 clove minced garlic
2. 1/4 C – 4 TBL – 2 oz cayenne pepper sauce
3. Add 1/2 tsp kosher salt and whisk

Alton Brown’s Glazed Wings

1. Mix the following in a small soup pan
   – 1 TBL soy sauce
   – 1/2 tsp crushed red pepper flakes
   – 2 tsp honey
   – 6 oz orange juice concentrate
   – 1 tsp rice wine vinegar
   – 3 TBL hoisin sauce
2. Bring to a simmer and reduce until thickened and about 1/2 C
3. Cool sauce 5 minutes before tossing hot (fresh out of the oven) wings