Ok, just reading this title and looking at these photos again makes me salivate. I truly am addicted to spicy meals. My grandma loved chile and always had a spicy fresh salsa casera (homemade salsa) on her kitchen table. We used to tease her and tell her that the she no longer had taste buds from all the spicy chile she use to eat with every meal. She used to laugh at us. I can still see her sweet puckered smile and hear her quiet laugh.
Our mom is the same — she can’t eat anything without chile. Whether its Italian or Chinese food she always adds chile. I have even seen her pull out a bottle of hot sauce from her purse at restaurants (so embarrassing). It must run in the family because my sister keeps a bottle of Cholula hot sauce in her desk at school and some chile peppers in the fridge in the teacher’s lounge.
So I think I was doomed and I think chile is in my blood and runs through my veins — the spicier the better. Why I like to torture myself is beyond me. I also inherited their cast-iron stomach, because I never get a stomachache from eating too much salsa or spicy chile.
This hot wing recipe is very basic and you can tailor it to your spice level preference. I used Red Devil hot sauce because it reminds me of home (El Paso) and Valentina hot sauce because I can’t live without it and always have it on hand. Substitute using your favorite hot sauces and you can’t go wrong with this dish. And if you want to simplify this recipe even more you can buy a bottle of readymade hot wing sauce.
I always make hot wings for Super Bowl Sunday, but you can make this appetizer for any get together. I mean really, who doesn’t like hot wings? Try this sizzling hot recipe for chicken wings next time you have a party or are craving something spicy.
- 1 1/4 cup all-purpose flour
- 1 teaspoon cayenne pepper
- ½ teaspoon smoked paprika powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 40 chicken wings about 5 pounds of chicken wings, defrosted
- ¾ cups butter
- 1 cup Red Devil Hot Sauce
- 1/2 cup Valentina Salsa Picante
- 2 tablespoons Tabasco Pepper Sauce
- 2 tablespoons chili garlic sauce
- Preheat oven to 400 degrees F
- Rinse wings and pat dry.
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
- Place the flour, cayenne pepper, paprika, black pepper, garlic, onion powder, and salt into a large sealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. You may have to do this in a couple of batches.
- In a sauce pan add butter and hot sauces of your choice and whisk together until butter is melted. Keep warm and set aside.
- Bake chicken until the chicken is no longer pink in the center, and crispy on the outside, about 40-45 minutes. Turn the wings over halfway during cooking so they cook evenly.
- Place the cooked wings in a big bowl and pour the sauce over them.
- Serve with a side of ranch or blue cheese dressing, celery sticks and carrot sticks.
Written by Yvette / Photos by Yvette