This is the hot wing recipe for them that hates Tabasco sauce. And yes, I am one of them. I like a uncomplicated wing with a crisp skin covering juicy meat inside.
This recipe is simple in terms of ingredients but you must follow the directions. No fudging.
It’s true of all poultry that if you want a crispy skin you must dry it off first. Water creates steam and steam renders skin flabby and slimy. People get confused and think that because they are dowsing the chicken with olive oil or butter that they don’t need to dry it off. Not so for the reason just stated. Some people will even put chicken on a pan unwrapped in the refrigerator overnight to make sure it’s good and dry. I haven’t found this to be necessary, but if the wings are blotted well with a paper towel they will cook up with a potato chip like crust that’s a nice contrast to the meat. Add the lemon and cayenne and you end up with a crispy, tart, hot and sweet treat. And oh yeah, it’s cheap.
So let’s start. For maximum ease you may buy the precut wings. Dry well and season the chicken with the garlic granules, salt and pepper. The reason for putting the seasonings directly on the chicken is two fold. It’s going right where it needs to be, making it more intense, and it wastes less. And as for the garlic I’ve found that the granules are the easiest to use. They shake out evenly unlike garlic and onion powders which can clump. And get the roasted garlic granules. It’s better because let’s face it – everything roasted is better.
Once they’re seasoned and lying out on the pan (with some space between) melt the butter, add the lemon juice and cayenne and brush it on generously. It will be done in about thirty minutes and don’t forget the lemon zest over the finished wings. It adds a little extra bite to other spices.
Here you see them with some ranch dressing that I enhanced with leftover feta. You can also use blue cheese dressing as a dip or eat them plain. Just make sure you make enough because they go fast.
p.s. Posting during Lent. So don’t eat on Friday 😉
- 3 lbs. chicken wings, cut up
- Toasted garlic granules to taste
- Salt to taste
- Black Pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice
- ⅛ tsp. cayenne pepper (or more if you like it hotter)
- Lemon zest
- Preheat oven to 375.
- Line cookie sheets with foil.
- Dry off the wings and cover them with the garlic granules, salt and pepper.
- Melt the butter and add the lemon juice and cayenne.
- Brush the butter mixture over the chicken and cook until brown.
- Remove to serving platter and grate the lemon zest over the wings.
Peppers by Mail says
Used Scotch Bonnet instead of cayenne pepper. Family loved it. Thank you.
Carine Clary says
That sounds great! I’m an “anything except Tabasco” kinda person.