Hot and Bothered Wings
"They are hot, and they are messy, cook the chicken on the grill for the best results, but you can fry them too. If you like hot wings, you will love these babies. Make sure you serve them with plenty of napkins, and cold beer."
photo by mariposa13
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
36 pieces
ingredients
- 2 lbs chicken wings, tips removed
- 2 tablespoons butter
- 5 tablespoons red chili sauce (sriracha)
- 1 tablespoon maple syrup
- 1 tablespoon ground dried arbol chile peppers (or to taste)
directions
- Cook the wings as desired, I grill them, until cooked through, and crispy.
- meanwhile, melt the butter in a skillet, and then add the rest of the ingredients. Stir until well mixed, and turn heat off. Place cooked wings in a bowl with a lid and add sauce, cover and shake until the wings are well coated. Serve with blue cheese, or ranch dressing, and some cold beer!
- * This makes a fairly spicy sauce, if you are afraid of heat, use less pepper.
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Reviews
-
I used a chinese garlic chili sauce.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
