Hot chicken wings kwc 11-06-96*****!
28 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Texas Pete Hot Sauce |
| 1 | cup | Soy Sauce |
| 1 | tablespoon | Granulated Onion |
| 2 | teaspoons | Granulated Garlic |
| 2 | teaspoons | Thyme Leaves |
| 1½ | tablespoon | Crushed Red Pepper Flakes |
| 28 | eaches | Chicken Wings(split) |
Directions
MIX AND SET ASIDE
ADD TO THE ABOVE
Mix all the spices and Texas Pete. Then clean and split the chicken wings. Pour the sauce over and bake in oven for 1 hour at 300 degrees. Then remove the chicken from the sauce and place on rack above a paper lined sheet tray. Return to oven and cook until chicken has a dry like appearance. Then baste with sauce and return to oven.
Repeat this step until sauce is used up. When half the sauce is used try a wing and see if it is the flavor you want. (This half way point will smack your mouth and finish with a mild slow burn. This is what I call "red fire" appearance.) If wanting the real thing continue until sauce is gone. The ckicken will have what I call a" black fire" appearance. This point in the process will grab your lips and attempt to rip them off and then finish off with a pleasant medium hot slow burn. Enjoy it. You may want to try marinating them in the sauce overnight then cooking off. It could only get better doing them this way.
Note-11-15-96 I tried it marinating over night and it gives a full deeper flavor. It didn't seem to be as hot this way. I like both ways.
This was in the making over a 5½ year period. This is it the real thing. Hot chicken wings without the buffalo. This is a limited edition of wings; one taste and you will limit who you give them to or eat all of them yourself.
Please do enjoy them and share them.
Chef Keith W. Cochran 11-06-96