3 lb. of chicken wings, split at the joints, tips remove
Kosher salt and freshly ground black pepper for seasoning
¼ cup melted butter (we used unsalted butter)
3 to 4 tsp. ground red pepper (we used 3 tsp.)
2 tsp. dark brown sugar
¾ tsp. kosher salt
½ tsp. smoked paprika
½ tsp. garlic powder
1 Tbsp. apple cider vinegar
Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
Near the end of the cook time on the chicken wings, take a small saucepan out and mix the following ingredients together in it over medium heat: melted butter, ground red pepper, dark brown sugar, ½ tsp. kosher salt, smoked paprika and garlic powder. Stir those ingredients together for 1 minute or until fragrant, taking the saucepan off the heat and stir in the apple cider vinegar afterwards.
Place the chicken wings in a large mixing bowl, pouring the sauce over them afterwards and tossing to coat. Serve immediately.
These were delicious ! It started off with a little bit of sweetness and then the heat came in. There was definitely a spiciness that kept you coming back for more ! While I did enjoy the level of heat, I can’t wait to make this again with an additional teaspoon of ground red pepper just to see what it tastes like then !
The sauce recipe came from Southern Living.
We weren’t paid in any form to promote Southern Living.
Take a small mixing bowl and whisk everything (except the chicken wings) together. Drizzle over the chicken wings and enjoy !
This is a delicious version of Alabama white sauce ! It’s creamy, you can taste the horseradish without it being overpowering and you get some tang from the vinegar. It was so addictively delicious that we’ll at least be doubling the sauce next time so we can really dunk the chicken wings into the sauce !
We got this recipe from Southern Living.
We weren’t paid in any way to promote Southern Living.
2 tablespoons brown sugar, divided (we used light brown sugar)
1 tablespoon cider vinegar
1 tablespoon sweet paprika (we used smoked paprika)
2 teaspoons chili powder
1 teaspoon cayenne pepper
Salt and pepper (we used table salt and freshly ground black pepper)
4 pounds whole chicken wings, wingtips discarded and wings split
Vegetable oil spray
Take a small saucepan out and add the butter to it, setting the saucepan over low heat. Once the butter’s melted, whisk in the hot sauce, vinegar and 4 teaspoons of the brown sugar. Take 1/2 cup of the sauce and pour it into a slow cooker (we used a 6-qt. slow cooker), spreading it out across the bottom.
Take a small bowl and mix the following ingredients together in it: paprika, chili powder, remaining 2 teaspoons of brown sugar, cayenne, 1 teaspoon salt, and 1 teaspoon black pepper. Rub that spice mixture all over the chicken wings, placing the chicken in the slow cooker afterwards. Put the lid on the slow cooker and cook on LOW for 4 hours.
Move your oven rack so that it’s 10 inches away from the broiler element, preheating the broiler afterwards. Take a baking sheet and line it with aluminum foil, placing a wire rack over it afterwards. Spray the wire rack with the vegetable oil spray, placing the chicken wings on it afterwards. Throw away any liquid that’s in the slow cooker.
Take 1/2 of the remaining sauce in the saucepan and brush it over the top of the chicken. Broil the chicken for 10 to 15 minutes or until the skin looks lightly charred and crispy (the skin wasn’t as crispy as we’d like but we decided to move on after 15 minutes). Pull the sheet out, flip the chicken over and brush on the remaining sauce, sticking it back in the oven for another 5 to 10 minutes or until the chicken looks lightly charred and crispy on the new side facing up. We cooked the chicken for 5 minutes and saw it wasn’t crispy so we moved the rack that the baking sheet was on up one shelf and cooked it for another 5 minutes before calling it good. Serve immediately.
We think this would be a wonderful recipe to fix for the Super Bowl. You can get this going in the morning and it doesn’t take a lot of work to finish it after it’s done in the slow cooker ! The wings were so tender that when we ate them, the bones just slid straight out with no meat attached ! If you like your wings crispy then you’ll probably want a different recipe. The skin on this isn’t crispy, but it’s not flabby either, it was just so tender that it practically melted into the meat. When you’re chewing, you can’t tell the difference between the skin and the chicken. They call this “fiery” but it wasn’t terribly spicy to us. You definitely get a tingle on your lips but it never builds up to the point of needing something to drink. We hope you enjoy these delicious tender chicken wings as much as we did !
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote Frank’s RedHot or America’s Test Kitchen.