Best Tabasco Butter Wings Recipes
HEALTHY TABASCO CHICKEN WINGS RECIPE
The wings can either be pre-poached (pre-boiled) or steamed. This will render the excess fat and after baked in the oven, more fat will be released. Because there's no oil or flour added to the skin, you'll get a less "crisp" wing than the traditional fried buffalo wings, but these healthy ones are still delicious with the sauce!Chicken wings can be prepared in different ways: fried or baked, either way dredged in flour or not. Visit this write up on different ways to prepare chicken wings. This recipe shows a healthy, poached and then baked technique, but you can certainly fry them if you like.
Provided by Diane
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line a couple sheet pans with parchment paper.
- Pat dry the chicken wings. Season with salt and pepper. Arrange the wings on the sheet pans.
- Bake wings in oven for about 40-45 minutes, flip them about halfway through baking time, after the first 20 minutes.
- While the wings bake, make the sauce. Heat the oil in a saucepan over medium heat. Add the garlic and shallots and cook until soft, 2-3 minutes, stirring frequently.Stir in remaining sauce ingredients and bring to a gentle simmer then remove from the heat. Taste the sauce and adjust to your personal preference; adding more Tabasco for spice, brown sugar for sweet, or soy sauce as desired.
- After the wings have finished baking, toss them in a large bowl with the sauce, then serve.
Nutrition Facts : Calories 379 kcal, Carbohydrate 5 g, Protein 29 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 116 mg, Sodium 423 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
TABASCO BUTTER WINGS
A fairly simple wing recipe that worked out well for a wing-novice like me. I served it with ranch dressing on the side and didn't get any complaints.
Provided by Desiree Taimanglo-Ventura @si_dessa
Categories Chicken
Number Of Ingredients 10
Steps:
- In a small saucepan, combine butter, tabasco, 1 teaspoon of black pepper, and garlic powder.
- Stir together over low heat until butter is melted and mixture is smooth. Remove from heat and set aside.
- In a small / medium bowl, combine flour, paprika, cayenne powder, 1 teaspoon of black pepper, and salt.
- Place chicken in dry mixture and coat evenly. Cover bowl and refrigerate for one hour. (Sometimes I cheat and send it straight to the fryer instead of letting it sit for an hour. It still comes out well.)
- Heat enough oil to cover chicken pieces.
- When oil is heated, fry coated chicken pieces for 15 - 20 minutes (until well-cooked).
- Remove from fryer, combine with sauce mixture, and serve. *Ranch dressing or any dip you prefer should work well with it.
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