Hot Wings

There are several variations so they are GREAT for everyone. It has really easy cleanup with the foil lined pan. For those who don't like "bones" this can be used with boneless chicken pieces...just cook for about 30 minutes instead.

Preparation Time: 1 hour

Ingredients:
2 T flour
1 t salt
2 # chicken wings/drumettes
2 ½ T red hot sauce (we use Louisiana Hot Sauce)
2 T butter melted
Determine the sauce from below to determine what else is mixed with the flour and salt before cooking...

Directions:
Preheat oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In bowl, mix flour, and salt (I use a ziplock bag instead). Add chicken and coat. Spread chicken on baking sheet and spray with veg oil. Roast chicken for 45 min, turning 1 or 2 times until browned and crispy.

In a bowl, toss chicken with sauce and serve.

Sauces:

For Old Bay, add 1 T old bay to flour, then add 2 T Worcestershire sauce to sauce before tossing.

For Mango-Curry, add 2 t hot madras curry powder to flour, then add 2 T chutney to sauce and top with chopped pistachios.

For Ginger-Honey, add 1 t ground Sichuan peppercorns and ¼ t five-spice powder to flour, then add ½ T soy sauce and 2T each of honey, minced fresh ginger and scallions to sauce.

For Sweet & Sticky, add ½ t each of dried garlic and onion powder and 1 t smoked paprika, then add 2 T melted hot pepper jelly to sauce.

We like the Old Bay the best, but have tried the sweet and sticky and it is equally good.

Always serve with chunky blue cheese for dipping! Enjoy

Source: Think it was Food and Wine Magazine