Hot wings aren’t just about heat. They are an outlet for our carnivorous instinct to tear meat from bone, toss the sticks aside and dive in for more. Although I know each wing can be up to 100 calories a piece and, yes, if you skin each one carefully it cuts back dramatically on the fat content, but anyone who is a fan of wings knows that nothing beats those crispy, crimson, fire-coated skins. A cool retreat into a chunky blue cheese dip made with fresh garlic and a little vinegar will chill your taste buds for a few moments until you’re ready for more. Spears of celery also traditionally are on standby in your arsenal against the heat.
Not having a deep-fryer on the premises, I’ve been making hot wings for years without deep-frying them. These wings we photographed today were baked on a rack for an hour and then broiled for a few minutes while turning a few times to make them extra crispy. Frank’s Hot Sauce mixed with butter and added fresh herbs for oomph has been a favorite, however we’re also fond of Griffin’s Hot Wing sauce locally produced right here in Bucks County, PA.
How ironic that a dish full of such hell-fire is so heaven-sent. I’d like to think that every time a dinner bell rings, an angel gets her hot wings.