2011's Week #7 Winner: Wings Sweetly Ablaze
Congrats to Larice Davis from Maywood, IL for her winning recipe for Wings Sweetly Ablaze!
Wings Sweetly Ablaze
3 sticks unsalted Butter, softened
1 cup Louisiana Hot Spot hot sauce
¼ cup brown sugar
3 tablespoons Sugar in the Raw
1 teaspoon ground ginger
6 tablespoons crushed red pepper
¼ cup honey
1 teaspoon paprika
1 teaspoon fine ground sea salt
2 tablespoons white wine vinegar
1 teaspoon cayenne pepper
2 tablespoons Sriracha (Thai hot sauce)
1 tablespoon Tony Chachere's Cajun seasoning
4 tablespoons fresh ground black pepper (divided in half)
2 tablespoons garlic powder
3 tablespoons Texas Pete hot sauce
1 tablespoon Tabasco sauce - original
4 pounds of chicken wings, cut apart at the joints (tips discarded)
1 gallon Corn Oil
2 envelopes Good Season's dry Italian dressing
3 tablespoons extra virgin olive oil
Ranch dressing
Blue Cheese dressing
Celery Sticks
Carrot Sticks
To prepare the chicken:
Wash and dry wings. Rub olive oil into the skin. Season with the Good Season's dry Italian dressing and 2 tablespoons of black pepper. Cover and refrigerate at least 8 hours to overnight so the seasoning can get to the bone. To cook the chicken--take out of the refrigerator and let sit until almost room temperature. Deep fry in Corn Oil in small batches until cooked thoroughly, drain on a wire rack sitting over a cookie sheet and keep warm in the oven. **Alternative cooking method for the wings--grill until done and keep warm in pan on grill until sauce is ready.**
To prepare the sauce:
Place butter in 4 quart sauce pan over low heat. Add the garlic powder and honey as the butter melts. Next, add the Louisiana Hot Spot hot sauce. Next, add the brown sugar and Sugar in the Raw. Stir until dissolved. Slowly add all other dry spices and stir continuously with a whisk for 5 minutes. Next add the Texas Pete, Sriracha and Tabasco sauces. Simmer on low for 5 minutes and then whisk together once more. Once the sauce is ready, toss the wings with the sauce in small batches. Serve with your favorite ranch salad dressing, blue cheese salad dressing, celery sticks and carrot sticks. You may also serve excess sauce as a dipping sauce. Enjoy!
