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 Earth Balance 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!
-For a sweeter hot wing sauce we have really come to love 1/2 C Franks, 3/4 C Coconut Palm Sugar, Steak Seasoning, and a Few Tablespoons of BBQ Sauce – I think this is our new fav
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 brown sugar or coconut palm sugar
- 2 tsp. Montreal Steak Seasoning, to taste*
- Preheat oven to 450 degrees.
- Line a large baking sheet with foil or parchment paper and place as many frozen wings as will comfortably fit in a single-layer (if you are using fresh wings, grease the foil or parchment paper and reduce cooking time if needed)
- 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 8 to 10 more minutes, or until they get some nice color and look crispy. Then, place wings in a large mixing bowl or Tupperware container.
- Heat the Franks hot sauce, steak seasoning, and sugar over medium heat in a saucepan until the sugar dissolves -- about 5 minutes.
- Pour the sauce over the wings and toss to combine.
|Please tan my backside, I’m so white!|
*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