This “appetizer” regularly disguises itself as “dinner” in our house. When we try to think of something appropriate to serve with them, nothing but celery comes to mind. An actual entree would be serious overkill, and cheese sticks would be downright sinful. These wings are less unhealthy than the restaurant variety and so we still fit in most of our clothes. I will figure out more precise spice measurements the next time my pants feel loose enough to risk making and eating them!
1 large tray-sized package of chicken wings
5 oz bottle of Frank’s Red Hot
1/4 stick of butter or margarine
1 cup flour + a few extra spoonfuls
1tsp – 1tbsp cayenne pepper
generous amounts of adobo spice mix or salt
few drops of tabasco (optional)
Preheat oven to 425. Grease baking sheets.
Mix 1 cup flour, cayenne, and a lot of adobo (or salt) in a bowl. I add adobo and cayenne to the flour until I can see them after they are mixed in. (The adobo/salt is really important for crispiness, don’t skip it!)
Dip chicken wings in the bowl, turning until they have a coating of the flour-spice mixture.
Place wings on sheet and bake for 25 minutes.
Turn wings over and bake for another 25 minutes.
Meanwhile, melt butter in a pan and slowly stir in 3-4 spoonfuls of flour. (Sometimes I use any left-over flour mixture – this really makes the sauce spicy!)
Stir butter and flour until it is a thick paste.
Pour in the bottle of Red Hot and stir. If you really like the sauce hot then add some tabasco!
Combine sauce and baked wings and serve with any other desired wing accessories (celery, carrots, ranch/blue cheese dressing, beer, etc.)

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