Hot Wings
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.
Hot Wings
Celery to the Rescue – Hot Wings Arsenal
I’m always looking for a healthier way to make wings and will definitely be bookmarking this recipe. I also add a dash of BBQ sauce… Love the sticky caramely feel it gives them.
We love BBQ on wings too! I’ve made these wings by taking all the skins off first too. It’s a little time-consuming but it’s a lot less fat and calories, and they are just as delicious! ~AB