Sweet Heat Wings

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A good chicken wing needs 3 properties – it must be crispy, it must be spicy enough to require a cold adult beverage, and it should be flavorful enough to be addictive. This is my attempt at hitting the wing trifecta with a wet rub followed by a sweet and spicy sauce.

Wet Rub
3 pounds chicken (I did a mix of wings, tenders, and breasts)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon kosher salt
3 tablespoons Louisiana-style hot sauce (Trappy’s, Crystal, etc… just something hotter than Frank’s)
1 tablespoon peanut oil
1 tablespoon Allegro Marinade or Worcestershire sauce

I combined the garlic powder, onion powder, paprika, celery salt, black pepper, salt, hot sauce, oil, and Worcestershire sauce and let it seep for about an hour. Then I put the chicken in a zip-top bag and covered it with the rub, tossing to make sure everything got coated, then stashed it in the fridge overnight.

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The next day I headed out to fire up the Big Green Egg, but the sub-zero wind chill drove me right back inside. So I arranged the wings on a small roasting pan and put them in the oven at 350°F.

While the wings were cooking, I made up my sauce.

Hot Sauce
4 tablespoons butter
1/2 cup Louisiana-style hot sauce (Burman’s in this case)
1 – 2 tablespoons habañero hot sauce (Marie Sharp’s Medium in this case, but you can pick your heat level)
2 tablespoons raw or dark brown sugar
1 tablespoon honey
1 tablespoon Allegro Marinade or Worcestershire sauce

I melted the butter in a small saucepan, then whisked it together with the hot sauces, sugar, honey, and Worcestershire. I brought it to a boil for a minute or so, then moved it off to a warm back burner.

After the wings had been cooking for 20 minutes, I put the breasts and tenders on a small roasting pan and put them in the oven.

When the wings had been on 40 minutes, I flipped all of the chicken pieces and brushed on a heavy coating of the hot sauce.

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Ten minutes later I flipped everything and sauced them again. The breasts and tenders were done, so I moved them off to a covered serving dish. I let the wings go another 10 minutes, then sauced them one last time and served them with a bleu cheese dip.

The Verdict: ★★★½☆
Aside from not having the smokey goodness that the grill adds, the only thing these wings lacked was crispness. The combination of two different pepper sauces gave the wings plenty of beer-craving heat while the balance of flavors in the rub and the sweetness of the sugar and honey kept me coming back for more.

The rub/sauce combo is a keeper, but next time these are going raised, indirect on the Big Green Egg until they are nice and crispy.

The Nutrition:
Baking (instead of frying) and using non-fat sour cream as the base for the dip gets these wings down to 3 Weight Watcher’s points a piece.

One year ago – Thai Sweet Chili Spareribs
Two years ago – The Agony of Defeat

3 thoughts on “Sweet Heat Wings”

  1. I oven baked wings for the Superbowl. I was pleased with the outcome. Crispy enough for me. I’d have to look at my notes, but I think I did 375 then up to 400 for abit. I need to blog about it.

  2. Just bring your Egg inside and cook it, are you afraid of a little carbon monoxide? (ha ha)

    They look like they turned out great, even sans Egg.

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