Everybody loves tailgating. It is a time to enjoy some incredible food, which is why it is the theme of this week’s Eat of the Week. If you know anything about chicken wings, the key to their success is the sauce. My classic hot wings sauce touches on the fiery boldness of spicy chili, which is contrasted by a delightfully playful sweetness. When smothered on top of perfectly golden brown chicken, these succulent wings will have you and everybody around you salivating for a taste!
Ingredients:
12 to 18 wings
1 stick butter
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon chili powder
A pinch of salt and pepper
6 ounces of Louisiana Hot Sauce
Canola oil
Directions:
Pour canola oil into a large frying pan, enough to be 1 inch in depth. Turn on heat to medium-high and wait until oil temperature reaches approximately 360 F. If you don’t have access to a thermometer, dampen your hand with a little bit of water and drizzle a small amount over the oil. If the oil begins to crackle, it is hot enough to fry. Once 306 F is reached, place the chicken wings into the frying pan and let them cook for 11 minutes. After 11 minutes, turn them over and let them cook for another 11 minutes. While the chicken cooks, make the sauce. Combine the butter, brown sugar, vinegar, chili powder, salt, pepper and Louisiana Hot Sauce into a large mixing bowl and stir until everything is mixed well. Once the chicken is done cooking, place each wing into the large mixing bowl and stir so the sauce is evenly distributed. When finished, place the wings on a serving plate and dig in!
