Flew the Coop Chicken Wings
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| Don’t limit your options to chicken, try this devilish sauce over grilled and roasted veggies (corn and potatoes are especially susceptible to its charms). |
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| Servers 4 |
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| Preparation Time: |
10 minutes |
| Cooking Time: |
50 minutes |
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| Butter - 1 cup (2 sticks) |
| Cholula Hot Sauce, 1/3 cup or more to taste |
| Oregano leaves (dried) - 1 1/2 teaspoon |
| Basil leaves (dried) - 3/4 teaspoon |
| Marjoram leaves (dried) - 1/2 teaspoon |
| Rosemary leaves (dried) - 1/2 teaspoon |
| Thyme leaves (dried) - 1/2 teaspoon |
| Salt - 1 teaspoon |
| Garlic, 1 tablespoon fresh minced |
| Fresh lemon juice - 3 tablespoons |
| 12 Chicken wings, cut at joints, discard tips |
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| Preheat oven to 230C/450F degrees.
In a heavy saucepot, melt the butter, add Cholula Hot Sauce, lemon juice, garlic and herbs. You may substitute 1 teaspoon garlic powder for the fresh.
N.B. Use 1/3 cup of Cholula Hot Sauce for a good tingle or increase to 1/2 cup or more if you're looking to go nuclear.
Simmer over medium heat for 15 minutes. |
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| Arrange split wing pieces in one layer in ovenproof baking dish. Brush lots of sauce (about half) over both sides of wings and bake for 30 minutes. Turn heat up to 475 degrees and finish for 10 to 15 minutes (until mahogany and crisp). Puree remaining sauce in blender or food processor to 'smooth out' and pour over the finished wings. |
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Recipe supplied by www.cholula.com |
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