Superbowl Sunday, one of the biggest eating holidays of the year. Since I am an obsessive Knicks fan, I don’t really have time for sports other than Basketball. So the Superbowl is usually the only NFL game I watch every year. I always enjoy it, but never enough to watch football religiously.
While football isn’t my favorite, food and beer are near the top of my list, so I usually use the Superbowl to make my chicken wings, which I seem to tweak a little every year.
February in New York is way too cold to grill them, so I am reduced to baking the wings in the oven. I don’t really feel the need to deep-fry hot wings. I don’t find the added fat really worth it.
After being given a dried Ghost pepper from my friend Rob a few weeks before, I was a little scared to use it. I figured a 4lb pack of chicken wings would be perfect. Since it is a large pack, it wouldn’t overtake the wings.
My method for chicken wings is to try to make them unbearably spicy. This is because they never turn out as hot as I expect. So if I try to make them too hot for anyone to want to eat, they usually turn out just right.
I started with a whole pack of wings, and cut them up into wingette and drumettes, and toss the tips. It feels a little barbaric cutting through joints, but it saves some bucks, and doesn’t take too long. I give them all a rinse, to get the blood off.
To prepare my spices, I grinded up the dried ghost pepper, some chipotle peppers, and a few other dried whole chili’s in my Magic Bullet. Added some salt, black pepper, cayenne, red pepper flakes, and onion powder.
I dried the wings sprinkled the spices on, and then some baking powder to get them crispy and help the sauce adhere to the wings. I set them in the fridge, uncovered overnight.
The next day, I added some peanut oil into the pan and baked them for 25 minutes, flipped the wings, and cooked for another 15 minutes.
Then I made a sauce of butter, hot sauce, lemon juice, salt, pepper, brown sugar, and Worcestershire. My wife had me a little worried that these wings would be too hot, so I added much more honey than I normally would. I cooked it a bit on the stove to thicken it up, and melt the butter.
When the wings were all finished, I poured the sauce in the pan with the wings. Got them all covered. I let them sit for a bit, and put them in the fridge, since our guests were not coming for another 2 hours. When our guests arrived, I heated them all the way through, and let the sauce cook into the wings and served.
The end product was a deliciously sweet and spicy wing. The extra honey, gave it a really nice sweet flavor, and the peppers gave it nice flavor and bite. I was really happy how the wings turned out, and will probably follow a similar path with all my other hot wings, including my grilled hot wings.