MY DAYTONA HOT WINGS
These are better than any wings we've had a wing joint! They're slightly sweet with a punch of heat but not overpoweringly hot. The dry coating adds flavor to the nice and crisp skin. The sticky sauce is the perfect combination of flavors. Make sure to have napkins handy when you did in. These wings are great for snacking on game...
Provided by Lisa Johnson
Categories Poultry Appetizers
Time 55m
Number Of Ingredients 17
Steps:
- 1. In a 1-gallon Ziploc baggie, put the ingredients for the wing mix in. Turn over several times to mix ingredients together. When you open the bag to put the wings in you will smell a smokey scent!
- 2. Spray a large baking sheet with the olive oil spray.
- 3. Cut wings apart, so you have two pieces. I do not use the very end of the wing as this does not have hardly any meat on it.
- 4. Put 4 or 5 wings into Ziploc baggie and turn over and over to coat.
- 5. Remove wings and shake excess off and place on pan. Repeat until all wings are coated.
- 6. Bake at 375* for 15 minutes.
- 7. Take out and turn all wings over. Return to oven for another 20 minutes.
- 8. While wings are finishing up start sauce.
- 9. Put all sauce ingredients into a sauce pan and start cooking over a medium low heat. When adding crushed red pepper flakes, it is up to you how hot you would like your wings. The more you add, the hotter they will be.
- 10. Cook until sauce thickens. Takes about 15 minutes.
- 11. When wings are finished baking, remove from oven and turn oven to BROIL.
- 12. Using a brush, brush sauce onto all sides of the wings.
- 13. Return to oven and broil about 5 minutes. This gives the wings a glazed look.
- 14. Serve with your choice of blue cheese, ranch dressing or just as they are!
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