Monday, May 17, 2010
I made these wings in batches, both in a 425 degree oven, and under the broiler, and the broiler version was hands-down the best hot wing I've ever eaten. Extra crispy skin, tender meat, and just enough heart-pounding heat to keep you reaching for the next adrenaline rush. Cool off with the traditional accompaniment of celery sticks and a mayo-free blue cheese dip.
Naga Hot, Hot, Hot Wings
3 dozen wings
2 tablespoons of butter, melted
1 5 oz. bottle Frank's Original Red Hot sauce
1 tablespoon Dave's Insanity Ghost Pepper sauce
Salt and Pepper
Blue Cheese Dip (see recipe below)
1. Prepare the wings by removing the wing tip (freeze these for making chicken broth), then cutting the wing in two along the joint. Season the wings with salt and pepper.
2. In a small bowl, melt the butter (about 20 seconds in the microwave) and mix with the two hot sauces. Taste and make adjustments if necessary.
3. Coat the wings well in the hot sauce and let marinate for half an hour at room temperature (or up to a day in the fridge).
4. Position your top shelf fairly close to the broiler and turn your broiler to high. Arrange the wings on a rack in a baking pan. Broil for about 8 minutes per side, until chicken is cooked through. I did this in batches of 12 at a time so the wings were all piping hot when served.
Mayo-Less Blue Cheese Dip
1 cup sour cream
1 cup Greek yogurt
Healthy pinch of salt
1 cup crumbled blue cheese (I used Bleu D'Auvergne)
1 tablespoon champagne vinegar
Mix all ingredients together in a bowl.