SweetHot Chicken Wings Jun 30 '00    Write an essay on this topic. Tweet I'm a lover of good old classic Buffalo wings, that Superbowl standard, but I've found that the put-hair-on-your-chest burn of the pure hot recipe can be too much for some guests. Just plain old BBQ wings don't really cut the cookie as the only alternative, however, so I started experimenting to come up with a spicy yet not-so-painful recipe to serve up for those wanting something in the middle. The first time I served my SweetHot wings, they were snatched up before either the Buffalo wings or the BBQ wings had suffered noticeable dents and I received cries to make more. They've been on my party menu ever since. SweetHot Chicken Wings 48 chicken wing segments, or 24 whole wings vegetable oil (enough for deep frying) salt & white pepper 1/2 cup butter 1/4 cup Tabasco sauce 1/3 cup brown sugar 1 teaspoon cider vinegar 2 tablespoons molasses Rinse wings and pat completely dry. If starting with whole wings, cut at joints, discard tips. Heat oil in deep frying pan or deep fryer to 375°F. Salt and pepper wings to taste. Fry until wings are golden brown and crispy (about 10 minutes). Drain well in paper-towel lined colander. In medium saucepan over low heat, melt butter. Stir in Tabasco, brown sugar, vinegar, and molasses, stirring constantly. Raise temperature slowly to medium, cooking until mixture thickens slightly (when it thinly coats a wooden spoon, it's done). Toss wings in sauce a few at a time. For extra crispness, put wings under the broiler for a few minutes. Serve with celery and ranch dressing for dipping. Serves 12-16 as an appetizer, or 6 as an entree.

Read all comments (2)|Write your own comment

Write an essay on this topic.