{"id":6179,"date":"2015-10-19T02:54:29","date_gmt":"2015-10-19T02:54:29","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=6179"},"modified":"2022-10-17T17:13:08","modified_gmt":"2022-10-18T00:13:08","slug":"phoenix-hot-wings","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/phoenix-hot-wings\/","title":{"rendered":"Grandpa&#8217;s Hot Wings &#8211; COLLECTION"},"content":{"rendered":"<p>I am a huge fan of Frank&#8217;s red hot cayenne pepper sauce.&nbsp; Here are a couple of other hot wing recipes and sauces for an occasional change.&nbsp; Credits have been given where available.<\/p>\n<h2>Tips and Tricks<\/h2>\n<ul>\n<li>Use Party Style which have the tips gone, and the wingettes and drummettes already separated.<\/li>\n<li>You can soak in buttermilk to get them moist on the inside, but before cooking pat them completely dry.<\/li>\n<li>If baking, don&#8217;t crowd the pan.&nbsp; Put on a rack so that heat goes all the way around.<\/li>\n<li>Bake 35 minutes at 400\u00ba then toss in sweet honey hot sauce and bake 10 minutes more.&nbsp; Cook to 165\u00ba internal temp, or bake another 10 minutes.<\/li>\n<li>A bit of smoked paprika in the sauce gives them a smokey taste.<\/li>\n<\/ul>\n<h2>Grandpa&#8217;s Hot Wing Sauce<\/h2>\n<ul>\n<li>Note:&nbsp; This takes a total of two days to prepare, so plan ahead<\/li>\n<li>Preheat 1.5 inches of water in a steamer basket<\/li>\n<li>Steam wings for 10 minutes &#8211; this will eliminate quite a bit of the fat which will fill your room with smoke.<\/li>\n<li>Cool on rack and then put on bottom shelf of refrigerator overnight to dry out, which will increase crispiness.&nbsp; This step is optional, but it really does make better wings.<\/li>\n<li>Preheat oven to 425\u00ba<\/li>\n<li>Bake cold wings for 20 minutes &#8211; skin side down<\/li>\n<li>Flip wings and cook for another 20 minutes<\/li>\n<li>Toss while still hot<\/li>\n<\/ul>\n<h2>Grandpa&#8217;s Hot Sauce<\/h2>\n<ul>\n<li>Mix the following to make your hot sauce (Measurements have been scaled to about 20 hot wings)<br \/>\n&#8211; 3 TBL Frank&#8217;s Red Hot Sauce or any other type of Cayenne pepper sauce<br \/>\n&#8211; 1 TBL Grandpa&#8217;s Jalape\u00f1o Chili Sauce<br \/>\n&#8211; 1 tsp sesame seeds or Parmesan cheese<br \/>\n&#8211; Optional:&nbsp; 1 pack of crushed red pepper flakes<br \/>\n&#8211; 3 TBL melted butter<br \/>\n&#8211; 1 clove crushed and minced garlic<br \/>\n&#8211; 1\/2 tsp Maldon salt<\/li>\n<\/ul>\n<p>Serve with bleu cheese and celery sticks.&nbsp; Some people like carrot sticks too.<\/p>\n<h2>Chef Lee Hillson<\/h2>\n<p>This is a substitute presented by Chef Lee Hillson of The Phoenician Resort and Spa here in Phoenix on (I think) Your Life AZ<\/p>\n<ul>\n<li>Toss raw chicken wings in a bag with cumin, coriander, garlic powder, salt, pepper,<\/li>\n<li>Sear wings in a large skillet with EVOO<\/li>\n<li>Set aside into large metal mixing bowl when seared<\/li>\n<li>Melt one entire stick of butter<\/li>\n<li>Add to butter<br \/>\n. 1\/4 C orange juice<br \/>\n. Juice and zest from one lime<br \/>\n. 2 TBL honey<br \/>\n. 1\/4 C Sriracha hot sauce<\/li>\n<li>Bring to a boil, then reduce to simmer<br \/>\n. Add 1 TBL corn starch or Arrowroot slurry<\/li>\n<li>Pour some sauce over wings then toss to coat<\/li>\n<li>Bake at 400\u00b0 for 25 minutes<\/li>\n<li>Remove wings then toss again to coat<\/li>\n<li>Sprinkle with parsley or cilantro<\/li>\n<\/ul>\n<h2>Molly Butler&#8217;s Chef &#8211; Greer, AZ<\/h2>\n<ul>\n<li>Mix the following to make your hot sauce (Measurements have been scaled to 20 hot wings)<br \/>\n&#8211; 3 TBL Frank&#8217;s Red Hot Sauce<br \/>\n&#8211; 1 TBL Red Devil Hot Sauce<br \/>\n&#8211; 1 TBL local honey<br \/>\n&#8211; 1 TBL melted butter<br \/>\n&#8211; 1\/2 tsp ground cayenne pepper<br \/>\n&#8211; 1\/2 tsp sea salt<\/li>\n<\/ul>\n<h2>Alton&#8217;s Hot Wing Sauce<\/h2>\n<ol>\n<li>Melt 3\/4 stick (3 oz &#8211; 6 TBL) of butter<br \/>\n&#8211; with 1 clove minced garlic<\/li>\n<li>1\/4 C &#8211; 4 TBL &#8211; 2 oz cayenne pepper sauce<\/li>\n<li>Add 1\/2 tsp kosher salt and whisk<\/li>\n<\/ol>\n<h2>Alton Brown&#8217;s Glazed Wings<\/h2>\n<ol>\n<li>Mix the following in a small soup pan<br \/>\n&#8211; 1 TBL soy sauce<br \/>\n&#8211; 1\/2 tsp crushed red pepper flakes<br \/>\n&#8211; 2 tsp honey<br \/>\n&#8211; 6 oz orange juice concentrate<br \/>\n&#8211; 1 tsp rice wine vinegar<br \/>\n&#8211; 3 TBL hoisin sauce<\/li>\n<li>Bring to a simmer and reduce until thickened and about 1\/2 C<\/li>\n<li>Cool sauce 5 minutes before tossing hot (fresh out of the oven) wings<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am a huge fan of Frank&#8217;s red hot cayenne pepper sauce.&nbsp; Here are a couple of other hot wing recipes and sauces for an occasional change.&nbsp; 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 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/phoenix-hot-wings\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Hot Wings &#8211; COLLECTION&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[196],"tags":[],"class_list":["post-6179","post","type-post","status-publish","format-standard","hentry","category-collection-index"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=6179"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6179\/revisions"}],"predecessor-version":[{"id":22395,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6179\/revisions\/22395"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=6179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=6179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=6179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}