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Tag Archives: mild

Hot Wingettes, glutenvygirl Style

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Cooler weather makes me want to heat things up in the kitchen. Whether that’s slow-cooking a garlic roast all day, baking some spicy BBQ ribs, simmering a hot pot of delicious potato soup, whipping up some spicy chile rellenos, or even just simmering some lemon slices with cloves for scent, I crave warmth.

It’s not just the temperature increase I enjoy, it’s also the flavors that I like to kick up. And nothing says kicked-up quite like some spicy hot wings.

To start with, I picked up some “wingettes” at the local grocery store. I could’ve bought wings, removed the tips and separated the joints, but the wingettes were on sale.

The line-up:

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I rinsed and dried the wingettes.

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Then placed them skin-side up on a foil-covered edged baking sheet, and seasoned them with salt, pepper, and cayenne.

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As they were baking, I started on the sauce.

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Brought it to a boil, and then reduced the heat to low. Next, I flipped over the wingettes and popped them back in the oven to cook some more.

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When they were done (and the kitchen smelled unbelievably delicious), I piled them into a bowl and poured the sauce over them.

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I let them rest in the sauce for about five minutes. Then, I placed the wings back onto the pan (on which I’d changed the foil) and poured the sauce over them.

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Back into the oven on low these babies go, until ready to serve.

I’m not much of a hot wings girl…or wingettes, even. My son absolutely adores them, however. He can eat a dozen in one sitting. They have a spicy flavor, but they’re pretty mild – you can totally customize the heat level for your tastes.

INGREDIENTS:
3 pounds chicken wingettes, rinsed and patted dry
1 cup unsalted butter (2 sticks)
2 oz Tabasco sauce (about 1/3 cup)
2 cloves of garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/4 brown sugar, packed
1 teaspoon red pepper flakes
2 teaspoons cayenne pepper, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided

DIRECTIONS:
For the wings:
Preheat oven to 400*.
Rinse chicken wingettes and pat dry. Line a rimmed baking sheet with foil, and spray with non-stick spray. Place wings on foil, skin side up.
Sprinkle 1 tsp of the salt, pepper, and cayenne over the wingettes. Bake for 30 minutes.
Using tongs, turn wings over and continue baking another 20 minutes.

For the sauce:
Melt the butter in a saucepan over medium heat. Add in all of the remaining ingredients and bring to a boil, stirring constantly. Then, turn down to low.

When wings are cooked:
Turn oven down to 250*.
Place wings in a bowl and pour sauce over them. Let rest for five minutes or so, to soak in the sauce. Then, place them back onto the baking sheet with new foil, and pour sauce over them.
Place wings into the oven to keep warm until time to serve them.

NOTE: I don’t think these are too spicy- my kids like them. I think they fall firmly into the mild category. That said, we tend to eat spicier foods here, so…adjust the seasoning as you see fit!

Enjoy!

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