KC TANG BIG GAME DAY SAUCY WINGS
PG tested
This sauce is on the thin side, but it’s packed with spicy-sweet flavor. I used it on crispy baked chicken wings, with extra for dipping. It’s also delicious on pulled pork. The aroma is fabulous.
For a barbecue flavor upgrade, use hickory-infused salt or smoke your own wings. Serve the wings with sliced carrots and celery and blue cheese dressing.
For sauce
2 teaspoons chipotle pepper flakes
½ cup apple cider vinegar
½ cup white vinegar
¼ cup ketchup
¼ cup apple juice
3 tablespoons dark brown sugar
½ tablespoon salt
1 teaspoon black pepper
For wings
3 pounds fresh chicken wings, cut in half at joint, with tips removed
2 tablespoons vegetable oil
2 to 3 tablespoons dry rub seasoning, optional
For sauce: Bloom pepper flakes in a large skillet over medium-low heat for 2 to 3 minutes until fragrant. Turn heat off. Combine all ingredients, whisk, and let sit for at least 2 hours and up to 6 to allow flavors to combine.
For wings: Preheat oven to 400 degrees. Line a large baking sheet with foil
In large bowl, toss wings with vegetable oil, using a spatula. If using a rub, sprinkle over wings and use your hands to massage it into all of the chicken wings, coating evenly.
Place wings on prepared baking sheet, and bake until wings are cooked through and crispy, about 45 minutes.
Place roasted chicken wings in large bowl and coat with as much, or as little, sauce as desired. Serve warm with carrot and celery sticks, with ranch or blue cheese dressing for dipping.
Serves 4 to 6.