Saturday, January 23, 2010

Hot wings

I don't usually like chicken wings. The proportion of skin and bone to meat is too skewed for my liking. However, I recently have had the same wing recipe twice and really enjoyed them. So I'll share my experience with you.

Thanks to Miss Single USA, and her friend Matt for this recipe, "Matt's Hot Chicken Wings".

2 lbs. Chicken wings and/or drumsticks
One stick butter
One jar of Louisiana Hot Sauce
One jar Smuckers Apricot Jam
(I'm sure you could experiment with the type of hot sauce and jam)

Rinse wings in cold water, then add to a big pot of water (to cover) and bring to a boil on the stove. Turn the heat down to medium and boil for 20-30 minutes.

Meanwhile, melt together in a sauce pan the butter, hot sauce, and apricot jam. Keep warm on low.

Dredge each piece of chicken in the sauce and place in a baking or casserole pan. Then brush some sauce over the top, reserving some for later.

Bake in a 375 degree oven for about an hour - flipping the chicken pieces over occasionally and adding more sauce.

At the end, the sauce is all thick and carmelized and the chicken literally falls off the bone. Delicious!

The sauce is sweet, but spicy. I've helped make this twice. The first time we had cooked greens with it. The second time we had cheese grits and a salad. Both were great accompaniments!

1 comment:

  1. Those wings in the pan look gross. But the recipe sounds yummy.


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