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
- Melt 3/4 stick (3 oz – 6 TBL) of butter
– with 1 clove minced garlic - 1/4 C – 4 TBL – 2 oz cayenne pepper sauce
- Add 1/2 tsp kosher salt and whisk
Alton Brown’s Glazed Wings
- 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 - Bring to a simmer and reduce until thickened and about 1/2 C
- Cool sauce 5 minutes before tossing hot (fresh out of the oven) wings
