Thursday, April 8, 2010
Hot Chicken Wings
20 to 30 Chicken Wings, separated at the joints, tips dicarded
Tony Chachere's Original Creole seasoning
Preheat grill for medium high heat.
Pat chicken wings mostly dry with paper towels, sprinkly lightly with Tony Chachere's seasoning. Or you can use salt, pepper, a little onion powder, garlic powder, and a little cayenne pepper.
When grill is hot, place on grill and grill 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to. I just find grilling easier. Frying takes about 10 to 15 minutes and baking takes 30 minutes at 400 degrees. Just make sure juices run clear)
Remove chicken from grill and place in a bowl or cake pan. Toss with enough sauce of your choice to coat well. (See sauce recipes below)
Serve with Ranch or blue cheese dressing and of course celery sticks. Enjoy!
Hooters Hot Wing Sauce
1/4 cup Butter
1/2 cup Louisiana Hot Sauce or Frank's Red Hot Sauce ( I use Louisiana)
dash of ground pepper
dash of garlic powder
Combine the butter, hot sauce , ground pepper, and garlic powder in a small saucepan over low heat. Heat until butter is melted and the ingredients are well blended. This is a good regular sauce, it's spicy but not too spicy.
Sweet Spicy Wing Sauce
1-1/2 cups Louisiana-style hot sauce
3/4 cup butter
1 cup honey
1/4 teaspoon of garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon cayenne pepper, or to taste (still plenty hot without any cayenne pepper)
In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic powder, pepper, salt, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. (This makes alot of sauce, can keep leftover in fridge for qutie awhile). This is a good sweet spicy sauce, a little more spicy than the first.
Jamaica Mistaica Wing Sauce
1 cup water
1 6-ounce can tomatoe paste
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup molasses
1 minced habanero pepper (these are way hot! be careful, use rubber gloves when mincing)
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon dried minced onion
1/2 teaspoon parsley
1/4 teaspoon garlic powder
1/8 teaspoon liquid smoke, hickory flavor
1/3 cup white vinegar
Combine all ingredients except vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered or until sauce reduces to about half of its original volume and thickens. Remove sauce from heat and stir in the 1/3 cup white vinegar and cover till ready to toss on wings. This makes alot of sauce too. Store in refrigerator or you can freeze it too. This is a good BBQ sauce for ribs too, just remember it's spicey hot!! I think this is the hottest of the 3 because of the habanero pepper.