Spicy Hot Wings and Drumettes

If you were to ask my son what his top three favorite foods are, my Hot Wings would probably rank right up there with pepperoni pizza. Possibly even bypass pizza. He loves them that much. I have to admit... I do too! I have two recipes that I regularly make, but if I had to choose just one of them, this would be it.

There are a few options in the cooking-of-the-chicken part of this recipe.
  1. Grill the chicken and baste with the sauce
  2. Bake the chicken in the oven, finish with the sauce
  3. Cook the chicken in an electric dutch oven
  4. Cook the chicken in the crock pot
I've done all four. I have listed them in order of preference from grilling being my top choice to the crock pot, my last.

Precook 2 lbs. chicken drumettes or wings. In the meantime while the chicken is cooking or before you start to make the chicken, make the sauce.

Hot Wing Sauce

1 c hot sauce like Tabasco or Franks
1/3 c canola oil or partial canola with a bit of hot chili pepper oil (Asian food aisle)
1 1/2 t cayenne pepper
1 1/2 t minced garlic or 1/2 t garlic powder
1 t sugar
1/2 t worcestershire sauce
1/4 t fresh ground black pepper
1 egg yolk
2 t water
2 t cornstarch

In a saucepan on the stove combine the hot sauce, oil, cayenne, garlic, sugar and worcestershire. Heat just until it comes to a boil. Remove from heat. Whisk the egg yolk and water until smooth and then add the corn starch. Whisk until the cornstarch is dissolved and the egg is pale. Slowly drip and drizzle the egg mixture into the hot sauce mix while whisking quickly. Do not pour it in, do not pour quickly. This much be done very slowly to incorporate the egg into the sauce and not curdle it.

Lay the chicken on a foil lined pan and brush liberally with the sauce. If you are grilling the pieces, this can be done while they are on the grill but for the other 3 methods of cooking, brush the chicken pieces with the sauce and then set under the broiler for 3-5 minutes, turning once.

These are great served with a mixture of half bleu cheese dressing and half ranch dressing along with a side of celery sticks to cool the palate as these are very spicy!

Pre-cooking the chicken

Starting the sauce before the egg is added to thicken it

Brushing the sauce on the wings


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