Red Hot Sticky Wings

I want to drink this sticky wing sauce…

Chicken Wings(592x450)-frame

Although I don’t eat chicken, I made these wings for the family and I was scraping up the sauce from the bottom of the bowl and licking the spoon. I had a few chokes and sputters from chugging it down too quick, but once I got over the choking aspect, I relished every bite.

Note to self: Do NOT rub eyes after handling crushed red pepper flakes! Boy, was THAT ever a disaster! I ran to the sink trying to flush out my eye. It was quite comical and yet painful. I’m okay now. Just have a slightly swollen eye. I sort of look like Mr. Chef hit me in the eye with a frying pan.

These wings were a HUGE hit with the family. They’ve officially hired me to make these wings for the Super Bowl bash. No problem! It means I get to lick the bottom of the bowl again–I’m relating to my dogs all of a sudden. Hmmm, I wonder why?

These red hot wings are sticky and finger-licking-awesome, so you can put those handy wipes away. You won’t need them. Your tongue will do just fine.

Prep time: 10 mins
Cook time: 40 mins
Yields: 4-5 servings

Ingredients

  • 2 pounds chicken wings, cut at joints and wing tips removed.
  • 1/2 tablespoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/2 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1/2 cup BBQ sauce (Sweet Baby Ray’s brand is da’ Bomb!)
  • 1/4 cup pomegranate juice, reduced by 1/2**
  • 2 tablespoons hot sauce
  • 1/4 cup honey
  • 1 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons butter
  • 24 ounces (1 1/2 pints) peanut oil, for frying
  • Blue cheese or Ranch dressing (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Mix together the salt, pepper, and garlic powder. Set aside.
  3. Line a large baking sheet with foil. Place the uncooked chicken wings on the sheet pan and season the wings with salt mixture. Bake in the oven for 20 minutes. Remove.
  4. Meanwhile in a medium sauce pan on medium heat, warm the canola oil and lightly saute the minced garlic.
  5. Mix in the BBQ sauce, reduced pomegranate juice, hot sauce, honey, and red pepper flakes. Bring to a boil and then lower the temperature and simmer for 15 minutes to thicken the sauce.
  6. Add the butter and stir until melted. Reduce the temperature to low to keep the sauce warm.
  7. In a Fry Daddy or large sauce pan, heat the Peanut oil on medium-high to 300 degrees F. Fry the chicken wings for 10 minutes until lightly browned and crisp (you may have to do this in 2 batches). Transfer to a paper towel-lined baking sheet to drain and slightly cool.
  8. Transfer the wings to a large mixing bowl, pour the sauce on top of the wings and toss until well coated. Remove to a platter and serve with blue cheese or Ranch dressing for dipping.

**How to reduce juice by half: Pour the juice into a non-reactive skillet/saucepan (stainless steel or non-stick skillet/saucepan will work just fine–just not a cast iron). Bring juice to a simmer and gently continue simmering until there is half of the juice remaining. Start with 10 minutes. Don’t rush the process and stir frequently or you may burn your juice.

Recipe adapted from Paula Deen on FoodNetwork.com 

Red Hot Sticky Wings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 4-5
Ingredients
  • 2 pounds chicken wings, cut at joints and wing tips removed.
  • 1/2 tablespoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/2 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1/2 cup BBQ sauce (Sweet Baby Ray's brand is da' Bomb!)
  • 1/4 cup pomegranate juice, reduced by 1/2
  • 2 tablespoons hot sauce
  • 1/4 cup honey
  • 1 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons butter
  • 24 ounces (1 1/2 pints) peanut oil, for frying
  • Blue cheese or Ranch dressing (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Mix together the salt, pepper, and garlic powder. Set aside.
  3. Line a large baking sheet with foil. Place the uncooked chicken wings on the sheet pan and season the wings with salt mixture. Bake in the oven for 20 minutes. Remove.
  4. Meanwhile in a medium sauce pan on medium heat, warm the canola oil and lightly saute the minced garlic.
  5. Mix in the BBQ sauce, reduced pomegranate juice, hot sauce, honey, and red pepper flakes. Bring to a boil and then lower the temperature and simmer for 15 minutes to thicken the sauce.
  6. Add the butter and stir until melted. Reduce the temperature to low to keep the sauce warm.
  7. In a Fry Daddy or large sauce pan, heat the Peanut oil on medium-high heat to 300 degrees F. Fry the chicken wings for 10 minutes until lightly browned and crisp (you may have to do this in 2 batches). Transfer to a paper towel-lined baking sheet to drain and slightly cool.
  8. Transfer the wings to a large mixing bowl, pour the sauce on top of the wings and toss until well coated. Remove to a platter and serve with blue cheese or Ranch dressing for dipping.
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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