Who doesn't love Hot wings?? Here is my take on them, By baking them, then grilling them you cut some of fat from deep frying, but the best part is your house doesn't smell like the local greasy spoon!!
These are only half guilty because I'm still using the skin on wings so don't kid yourself these are still no healthy snack.
I am a big fan of brining chicken so like most of the chicken I prepare I brined the wings in a simple brining solution. Equal parts Sugar and Salt mixed into water. Place wings and Brine in container in fridge brine for 2-8 hours. For wings I like to brine lots at a time. Once the brining is done I package the wings down into portions of 10-20 wings and freeze.
Preheat Oven to 425 degrees F.
Pat wings dry with paper towel. Place wings on a lightly greased baking sheet. Bake for about 15-20 min turning once.
Wings should turn golden brown. Once brown transfer wings to your indoor grill or out to your BBQ. This is what will crisp them up nicely.
Toss in your favourite hot wing sauce. Serve with Blue Cheese dip and veggies.
Hot wing Sauce
Go ahead and use your favourite from a bottle, but don't be afraid to mix and match the sauces in your fridge either.
The combination of Frank's Red Hot, Siracha Sauce, Garlic Chile paste and chili flakes, mixed together seemed to be a hit in our house. This was not mild but no where near a "suicide" wing and had a nice flavour. I mixed this in a small pot on the stove and let it steep over a low heat. Traditionaly you would mix this with melted butter. This is your choice.
Blue cheese dip.
1/3 C Mayonnaise ( homemade works great but is not necessary)
1/3 C low fat Sour cream
2T crumbled Blue Cheese
1t Fresh squeezed lemon juice
dash of Worshtershire Sauce
salt and ground pepper
Mix and serve.
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