Yum, hot chicken wings. It’s funny, I didn’t always love them but I absolutely do these days. I think my love affair with chicken wings started when I worked at Slocum’s Tavern and Grill, way back in the mid 90’s. Yes, when I was a tiny baby. Who am I kidding?

Back to the story – Slocum’s had the best wings. They would make some wet like those in this recipe and some dry, which I actually prefer.  Some were mild and some were spicy hot. My preference . . . the hotter, the better.  In fact, you just can’t beat a wonderful plate of really crispy hot wings and a pitcher of cold beer. That is a perfect meal in my book.

This recipe will not disappoint. We all know the wing sauce is what makes the wings really tasty and this sauce is the best. It’s quite flavorful with just enough heat.

Try this recipe the next time you have a small gathering at your home or anytime you plan to sit and watch a ballgame with a few friends! Your guests will be begging for more!

Bon appétit!

Hot Chicken Wings

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• Author: Patti Peterson
• Total Time: 25 mins
• Yield: 4 1x

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Ingredients

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• 24 chicken wings mix of drums and flats (about 2 pounds)
• 1 tablespoon grapeseed oil
• 1/3 cup Sriracha chile sauce
• 1/4 cup malt vinegar
• 1/4 cup soy sauce
• 2 tablespoon sugar
• 2 cloves garlic very thinly sliced
• 1/4 cup scallion very thinly sliced

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Instructions

1. Preheat the oven to 500 degrees.
2. Pat the wings very dry with a paper towel. Heat a large(14-inch) cast-iron skillet or two smaller cast-iron skillets over high heat until smokin’ hot. Add just enough oil to coat the bottom of the pan. Using tongs, set the wings in the pan in a single layer with the meatiest side down. This will help render the fat. Cook the wings for 2 minutes, then transfer the skillet to the oven for 5 minutes. Carefully remove the skillet from the oven and, using tongs, flip the wings over. Continue baking until the wings are cooked through and the juices run clear, another 10 minutes.
3. Combine the sriracha, vinegar, soy sauce, sugar, and garlic in a small saucepan. Bring to a boil over high heat, then cut the heat down to medium-low and simmer for 5 minutes. Pour the sauce into a large bowl and toss in 1 tablespoon of the scallions.
4. Carefully remove the skillet from the oven and, using tongs, transfer the wings to the bowl and toss with the sauce. Transfer to a platter and garnish with the remaining 3 tablespoons scallions.

• Prep Time: 10 mins
• Cook Time: 15 mins