So. Chicken wings. I have never made them before — well, now I have, but prior to last Saturday they were a mystery relegated to pub kitchens and boxes from the freezer. I know Matt loves wings and I don’t mind ‘em, so with that in mind I decided to try out this recipe.
Yes, I made hot sauce, all by myself. I broiled and basted and mixed and blended and I think I burned myself with habaneros, but in the end, we sat down to a giant plate of the best wings ever.
The only thing that would have improved them would be a crispier outside — and given that I broiled these FOREVER I’m not sure how, exactly, to accomplish that in an oven. Maybe it’s worth another shot on the grill, but even if they aren’t restaurant-crunchy, I’m most definitely making these again!
Side note: I called Matt from the grocery store to find out if the wings I was looking at in the meat section were, in fact, the same kind of wings I needed for the recipe. Go ahead and laugh — I didn’t realize they still had the actual wing part still attached, when you buy them. Blech.
Those look really yummy, too! And don’t feel bad about the chicken thing. I prefer to only buy skinless breasts. I’m such a wimp about raw meat.
I’m definitely making that tortellini soup this weekend.
You should have seen me the first time I was confronted with a turkey!
You can sometimes get them with the wing and flat removed from each other– they’re then called “Drummettes.” Not all grocery stores do this, but I have one here that does. Cutting through that bone is just icky.
I can get them fairly decently crispy at 500 degrees, 10 mins per side.
I’ll have to look closer for those next time! I made Matt do the butchering.
I cooked them at 500 but maybe I new to bring them up closer to the element!