Don’s Nude Wings

This is our basic hot wing recipe. We spent years of messing around trying to make the perfect wings, but never really quite nailed it. Then we discovered Frank’s Wing Sauce, and with a little tweaking, made this very simple recipe. You can fry them if you like, but we avoid the wheat and oil this way, so it’s a ‘bit’ healthier.

Ingredients

1 stick up butter

1 bottle of Franks Hot Wing sauce

1/2 bottle of Chululu hot sauce, regular, Tabasco or other hot sauce would be OK

1/2 cup chopped jalapenos (we used mild, jarred, pre-sliced)

1 tsp fresh ground pepper

1 tsp paprika

1 large package of chicken wings, or 2 or 3 small packages. This makes a good amount of sauce, so you might even be able to stretch it and do 2 large packs of chicken wings.

Instructions

Preheat the oven to 350. Cut up the chicken wings and trash the tips. They’re easy to cut, with a sharp knife, stand the wings up so they form a “V” cut right down the middle. Place the wings in a large baking dish or tray. We use an aluminum foil covered roasting tray. The high sides keep the splatter down. We also coat it with a little Pam. Stir often. Cook for around 35 to 45 minutes until done. You want a golden wing, not dried, but cooked enough so the meat will easily come off the bone. All the cooking is done in this step, the next is just for flavoring, so make sure they’re cooked completely.

While they cook, melt the butter in a large skillet. Add all the other ingredients once the butter is melted and stir to mix completely. Put on a low heat so the flavors meld, but not so it cooks too much and mellows out the heat. Leave out stuff if you don’t like hot wings. You can just leave it to the butter and the Franks if you like basic ‘mild’ wings. Use fresh jalapenos if you like REALLY hot wings. The jarred stuff is pretty mild and mostly for flavor.

When the wings are done cooking, put a skillet full into the pan with the sauce and stir them around for a few minutes. The longer you keep them in, the hotter they’ll be. If some folks like them really hot, just leave the last batch in for 20 minutes or so while you enjoy the first batch.

Serve with celery, baby carrots and ranch dressing. Tonight, we’re having ours with Brie and french bread as well.