Hot Wings Recipe

Betty: Hi! I am Betty. Welcome to Betty’s Kitchen or in this case, Betty’s living room. Here we find Rick sitting on the sofa watching football which he does every Sunday and sometimes of the days of the week. I am going to ask him a question here and we’ll see what his answer is. Rick, would you like to have some Hot Wings at half time? Rick: Oh, you know I would. Betty: Well, you know what you have to do? Rick: What’s that? Betty: You have to pause the TV and help me make the wings. Rick: Yeah. Betty: Okay, here we go to the kitchen. See you in the kitchen So, here we are in the kitchen and I have a plateful of chicken wings in front of me. We’re going to turn this into Hot Wings. Hot refers to the sauce that I am going to baste them with and let them sit for a while in the refrigerator and soak in that good flavor. Then, they’re going to be broiled in the oven and they’re going to be nice and tasty; really hot. We’ll serve them with blue cheese dressing and celery. That’s the traditional way to serve them. There is a little trick to preparing these, so I want to show you how to get started. Then, I’ll just take over and get these ready. Then, we’ll make up our mix. Okay, take a wing and you can see that it sort of has three parts. You don’t need this part right here, the tip. So, let’s just put it down on our cutting board. We’ll take our knife and you can saw through that a little bit if you want to. It will make it easier when you chop and then chop straight down and just get rid of that tip piece. That can be used later. Then here, we spread this apart so that we can see the joint and actually, cut down through the joint. Again, maybe saw a little bit at the beginning to get a good start on it and then, just straight down. Get them separated and here we go with our little stack of drumheads which are little drumsticks and then our little stack of matching wings. So, I am going to work on these and get them all ready. Then, we’ll make our sauce to go. What I do is stir up a sauce and then, we’re going to put our wing pieces that we want coated in a bag and put the sauce over it. Then close the bag and let it marinade in the refrigerator for half hour and then, we’ll be baking these in the oven. We’ll broil them in the oven. So, that’s the plan. I do want to tell you that I am doubling my recipe because I plan to do some hot legs after I do my hot wings. So, that probably will be on a separate upload. I don’t know how long this is going to be. But let’s go ahead and start stirring together this marinade which is the hot wing sauce. You need some butter, so just some regular butter, six tablespoons and you need to have it melted and allow it to cool down to room temperature because as I’ve said, we’re going to be putting this in a plastic bag and you don’t want to burn a hole through your plastic bag. We will be adding some hot sauce. Now, I don’t have a name brand here. It’s just any kind of red hot sauce, Louisiana-Type Hot Sauce that you want. You’ll make quite a bit for this double recipe. This is eight tablespoons. That’s going to be pretty hot but remember, it gets dispersed over the dozen wing parts and then I think half a dozen chicken legs that I’ll be doing. So, I am just going to try to mix this up in a little skillet. So, we’ll pour in eight tablespoons of hot sauce into our six tablespoons of melted butter. Next comes paprika; you need two tablespoons. Now, that’s a pretty spicy thing too. So, we’ll put our paprika, two tablespoons in and then we have just regular salt. That is salt, one teaspoon of salt and then we have one teaspoon of ground red pepper. So, cayenne pepper or ground red pepper, however you find it named as; one teaspoon goes in. We have one more ingredient down here and that’s black pepper. You see the ground black pepper; we have ½ teaspoon. So, there’s our blend and it’s going to be a wonderful blend that we put together. So, I am just going to stir this lightly with a large spoon and just try not to slop it outside the container that it’s in. Then, what I plan to do is to divide this into two equal parts because I want to have half of this for the wings and half of it for the legs. Because I am making hot wings and hot legs, I have cut this in half and this is the half that I am going to reserve for the legs. Now, from the half that went for the wings, I took out two tablespoons worth and that I will use with the pasty brush and brush it on the wings as they are being broiled a couple times if they seem to be drying out or need any extra. What I am doing at this point is picking up all of these winglets. They’re just little pieces of wings that broil up to be just scrumptious and everybody seems to love them for a snack while they’re watching football or even more substantial than that, it could be home meal if they like. All right, once they’re in the bag, what I am going to do is pour this in and try to get all of it and it is very, very, spicy. So, I don’t really have to worry too much about these being flavored out. Then when you close this, try to get the air out of it. So, just kind of crunch down on it as you squeeze these together; make sure they are together if you’re going to do in moving around with this. This is how they get marinated. Every one of those is going to get some of this flavor and is going to sit in it for a half hour. So, even though that didn’t look like a lot, it’s very powerful. We’re just going to want to get a different plate and I’ll put this on a plate or a bowl or something. Put it in the refrigerator and I’ll be back in half hour. These are the marinated wings that I just got out of the refrigerator. Actually, they’ve been there almost an hour, it just kind of like the time get away from me. So, here they are. I am just emptying them out into a bowl because they’re going to have some maybe excess liquid and I don’t want to make a real mess of them. I have prepared my broiling pan. I just take them right over the broiling pan and I’ve put some aluminum foil there on the bottom to catch any drips. This is the top and I just use to take a knife and find the holes underneath and just make slits and that’s to help with the cleanup, that’s all it is. Then, what we want to do is to take these individual pieces and put them in whatever arrangement you choose on here. If you want to put all of the wing-like parts together and then all the drum-like, drumhead parts, drumstick-like parts together, you can put them however you like. I’ll finish doing that in a few minutes. This is the reserved marinade that we have, so what I am going to do is place this in the oven which is set to broil. I will leave the oven door open because they’re only—you do broil in that matter to keep that broiler going. I will baste it, maybe once or twice. I will turn it probably once after about 10 minutes and it will probably take until a little bit about 20 minutes. Then, I’ll show you what we have. I am in the midst of cooking this and I just have the amount on the counter for a minute just to show you the brushing on of this reserved marinade. Then this goes right back in the oven. It’s about half done. What I want to do is get this brushed and then, I am going to turn each one over individually and then put it back under the broiler. I’ve basted these as you saw. Then I’ve turned them all over and then I’ve basted the other side. Then I’ve put them back in the oven and they’ve just been in here like five minutes for the first broiling and maybe five minutes for the second time. When they start looking like they’re crisped up and brown, you know they’re done. So, I am going to turn this off. I get this out and let you see what they look like as they come out. Then I am going to serve them up on a plate. So, this is our Hot Wing dinner or snack. You see the winglets right here and the drumheads right here. They have a really great seasoning. They’re hot and spicy, so be expecting that but they’re not too hot to be enjoyable. They are traditionally served with some nice, fresh celery and you can see I’ve got that right here which is ready to dip into our blue cheese dressing. It’s a homemade blue cheese dressing that you’ll find the video for if you look for that. And with it and iced cold beer, you’re ready to get back to the TV and watch football.