Hot Wings

By

Hunter gave me this recipe and helped me make it the first time. It's a great memory for me. I typed it how he sent it to me in an email.

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Ingredients

  • Sauce:
  • 1 lg bottle Franks Hot Sauce
  • 1 cube butter
  • 1 Tbsp Sciracha Pepper Paste (little bottle with green lid)
  • 1 tsp Rooster Sauce ( squeeze bottle green lid, basically sciracha puree)
  • Sm can tomato Paste
  • 1-2 drops Sesame oil
  • 1 tsp each Cumin, Paprika
  • 1/2 tsp Onion Powder
  • 2 cloves Garlic, chopped
  • Green Onions
  • Dredge:
  • Corn Starch
  • Black Pepper
  • Cayenne Pepper

Preparation

Step 1

Put the sauce ingredients into a pan (one stick butter per each bottle of Franks and simmer it for awhile. I mince some of the green onion and put it in the sauce as well. All of the ingredients are to taste (one or two drops of sesame oil only). It should get sort of thick...you can put in a little flour if you want to make it a little thicker.

I make a dredge out of corn starch, black pepper and cayenne pepper and run the wings through it to give them a light dusting. Just a dusting. Then put the wings in a pot with oil and fry them about 10 at a time to keep the oil as hot as it can be. The point of this process is to give the wings a nice crust, you don't have to cook them all the way through yet. After they are fried I put them on a cookie sheet and bake them for 10-20 minutes until they are all the way cooked. Then take them out and put a handful into a large bowl and pour the sauce on top of it, then toss it around until they are all coated. Slice green onions and put them on top of the wings as garnish.

Notes: Cooking the sauce milds out the vinegar flavor, so you want to cook it until you have the desired vinegar kick. The Sciracha is pretty hot, but has real good flavor. You are safe with a tablespoon, but can go hotter if you want. The Rooster Sauce is basically pureed scriacha, but it's sweeter with a slightly different flavor so I like to layer in a little of that. I also have been getting more heavy handed with the black pepper. I like the taskte of it against the other ingredients.

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