Football games remind me of tailgating and tailgating reminds me of chicken wings. I only had my first taste of chicken wings when I moved to New York. But I must say, I enjoy them. My style of cooking is to cook out of my pantry from the ingredients that are available. Two staples in my pantry are “Tapatio” brand hot sauce and ketchup. The sauce comes together quickly and reminds me of the best, sticky, sweet, and savory barbeque chicken! Any vinegar based hot sauce works well in this recipe. If you have time, prepare the sauce ahead of time so that the flavors have a chance to mingle and get happy! #foodieforlife #alitas #tailgating
Yields 4 to 6 servings as an appetizer
1 1/2 cups ketchup
1/3 cup Tapatio brand hot sauce (or your favorite)
2 tablespoons apple cider vinegar
2 tablespoons agave nectar or honey
2 tablespoons brown sugar
2 cloves garlic minced or grated
½ teaspoon smoked paprika
½ teaspoon pepper
Salt to taste
4 tablespoons grapeseed or olive oil
16-20 chicken wings, pat dry with paper towels
Easy release foil paper
1/3 cup green onions, sliced thin, for garnish
1. In a bowl, combine all of the ingredients for the sauce, stir well to combine, taste for salt and divide into three small bowls.
2. In another bowl, add the wings and lightly season with salt, pepper, garlic powder and smoked paprika. Add 1/3 of the sauce and toss to coat drumettes evenly. Cover and marinate for at least 3 hours or overnight.
3. Once wings have marinated, preheat oven to 450ºF. Line a cookie sheet with easy release foil paper and spread the drumettes out onto it.
4. Bake drumettes for 30 to 35 minutes. Remove from oven, and move the top shelf in oven so it’s about 10 inches from top broiler, turn broiler on high. Turn the drumettes over and baste them with 1/3 of remaining sauce. Cook under the broiler for 5 to 6 minutes. Remove from oven, transfer to serving dish, toss in remaining sauce and garnish with, lime slices and green onions.