Garlic-free hot or not wings
Submitted by Debra on Sunday, 21 December 2008
2 Comments
I hadn't made these in years due to lack of a garlic-free hot sauce, but once I discovered Crystal, it was easy to convert.
It's also easy to make a hot and a mild version from the same batch if you back off the cayenne in the chicken coating. I dip the kids' and mine in barbecue sauce and Dad's in hot sauce.
Dad said today that these were "just right," but take that with a grain of salt. He put a hurt on himself with jalapeno and Tapatio last night and still is recovering.
I think they're pleasantly hot though they veer closer to oral inferno the more you eat.
I'm calling this a snack just to appear civilized, but we sometimes have them for dinner. The guys love "chicken with a handle."
Garlic-free hot wings
- 30 wings or drumettes -- I use the latter, because wings are too much work for that little bit of chicken
- 1/8 tsp. cayenne pepper -- the original recipe calls for 1/2 tsp, so if you don't have kids or if you're kids are little dragons, go for it.
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
- 5 tbl. melted butter
- 3/4 c. Crystal hot sauce or 3/4 c. barbecue sauce if you're serving non-dragon kids.
Mix flour, cayenne, paprika, salt, pepper and onion powder in a bowl. Rings wings and coat in flour mixture. Coat a large baking sheet with cooking spray and place wings on the sheet. Bake for 40 minutes at 375 degrees, turning halfway through.
Combine butter and hot sauce/barbecue sauce in a plastic bowl with a lid. Place eight to 10 baking sings in the bowl, cover and shake.
Serve with garlic-free ranch dressing.
Copyright 2008 Debra Legg. All rights reserved.
Oooooooh, these look yummy! I love the recipes you post – and I’m not a big fan of garlic, so this is perfect! Happy Holidays!
These are pretty good, and I’m not a huge hot wing fan. They’re also fairly low on the “bad for you” scale as far as wings go. At least they’re not fried. At least that’s my rationalization!
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