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 your favorite hot sauces and you can’t go wrong with this dish.
40chicken wings, about 5 pounds of chicken wings, defrosted
Sauce:
¾cupsbutter
1cupRed Devil Hot Sauce
1/2cupValentina Salsa Picante
2tablespoonsTabasco Pepper Sauce
2tablespoonschili garlic sauce
Instructions
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.
Notes
If you want to simplify this recipe even more you can buy a bottle of readymade hot wing sauce.