Welp, it’s college football season again. And you guessed it, time to whip out my hot wing recipe. We haven’t had these all summer but now that it’s fall we’ll probably have them every Saturday that the OU Sooners play.
Since we have these every week for at least a couple of months I like to mix it up a bit. Here are a few variations we like:
-Reduce Franks Red Hot to 1/2 C and add 1/3 C allowed butter (not quite as hot)
-For BBQ wings, just replace the hot wing sauce with your favorite BBQ sauce.
-Try mixing 1/2 BBQ sauce and 1/2 hot wing sauce… it’s really good
But no matter what you do, my hubby says that the secret ingredient is the Montreal Steak Seasoning. As long as you don’t forget that and you get your wings nice and crispy… you’re good to go!
We like to eat our wings with pickled okra and ranch dressing. That’s a meal right?
- 20-25 chicken wings, frozen (about 2½ lbs)
- ¾ C Franks Hot Sauce (do not substitute)*
- ½ C Allowed BBQ Sauce
- 2 tsp. Montreal Steak Seasoning, to taste*
- Coconut Palm Sugar, to taste (optional)
- Preheat oven to 450 degrees.
- Line the bottom of a broiler pan with foil and grease the top of the pan with coconut oil, olive oil. or spray oil. Place as many frozen wings as will comfortably fit in a single-layer
- Bake for 1 hour, or until nicely browned and crispy.
- Take out the wings and turn them over with tongs.
- Place back in the oven and cook for about 15 more minutes, or until they get some nice color and look crispy. If they are not browned by this time, turn the oven on broil and broil until crispy, 2 - 5 minutes. Watch them carefully so they don't burn Then, place wings in a large mixing bowl.
- Heat the Franks hot sauce, steak seasoning, and BBQ Sauce over medium heat in a saucepan and bring to boil, allow to bubble 30 seconds to 1 minute.
- Pour the sauce over the wings and toss to combine.
*As far as I can tell these ingredients are gluten free. But always read labels because ingredients can change without notice.
this is part of Slightly Indulgent Tuesday