Whenever there is a big game on television (any LSU or Saints Game or the Superbowl)
my husband always asks for wings.
I like wings, but not all of the time.
He, however, loves them.
He is also kind of high maintenance about them.
He doesn’t just want one type of wings.
He wants me to make several different types so he can tell me which one he likes best.
He does this very sweetly, so I usually make several different types and play right along.
What my husband doesn’t know is that I often use ready made sauces
(he’ll know when he reads this).
He thinks that I make everything from scratch.
I usually make at least one from scratch, but the others–bottles.
They are delicious, though.
I am usually a make-it-from-scratch-kind-of-girl,
but a few of these have won me over.
I would highly recommend any of these bottled options.
This go-around I used Stubb’s Wicked Chicken Wings
and Franks’ Sweet Red Hot Wings.
My homemade sauce was adapted slightly from Food and Wine’s recipe for
(slightly adapted from Food & Wine.com)
2 pounds chicken wings
canola oil spray
salt and freshly ground black pepper
1/4 cup unseasoned rice vinegar
1 teaspoon crushed red pepper
1/2 cup honey
2 tablespoons soy sauce
1 tablespoon sesame seed, toasted
Preheat the oven to 400 degrees. Spray several baking pans with canola oil spray. Place chicken wings in pans and season with salt and pepper. (I used several as to not overcrowd).
Bake chicken for 20 minutes, turn and cook 20 minutes more.
Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey, soy sauce, and sesame seeds.
Remove wings from the oven and pour 3/4 of the sauce over the wings. Return to the oven and cook for another 8 minutes. Remove and pour remaining sauce over the chicken.