Spicy Chicken Wings

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Nothing says it’s time for football again quite like wings. My husband very rarely requests things for supper. However this past week, he asked if we could have football food for week one of the regular football season. That means pizza or wings. I am an exceptionally picky eater, however the older I’ve gotten the more things I like. And one of those things is my Daddy’s spicy chicken wings. My folks always make them for their Christmas party and they are so good. Easy, yummy, spicy chicken wings, but not too spicy for my fellow picky eater friends.

Here’s what you will need

• 10 pounds chicken wings
• Soy sauce (32 oz)
• Texas Pete (1 cup) or hot sauce of choice
• water
• vegetable oil
• corn starch
• ginger
• minced garlic

Pick up 10 pounds of chicken wings to use and try to get them defrosted prior to starting. If they are slightly frozen it is ok. They will finish defrosting when they marinate. You just don’t want them completely frozen.

Choose a small to medium sized dutch oven. You’re going to put 10-16 wings in the pot with the sauce so there needs to be room for it to boil with them in it. The one I always use is in the picture below. Add the following ingredients to the pot: 4 cups (32 oz) soy sauce, 1 cup vegetable oil, 1 cup hot sauce, 1 cup water, 1/3 cup corn starch, 4 tsp ground ginger, and 2 tsp minced garlic. I use Texas Pete for the hot sauce. If you like your wings really spicy you can add more hot sauce. I’m not a spicy fan so 1 cup is plenty for me.

I use a whisk to make sure the corn starch and ground ginger mix in and don’t just make clumps in the liquid. Turn the eye to medium high and bring it to a boil stirring occasionally. Once it starts boiling, let it cook for about 5 minutes to thicken up some. Then add 10-16 wings to the mixture and let them cook 30 minutes. You want it boiling but not hard rolling make a huge mess boil.

Now the hard part… waiting

While you wait for that first batch to marinate, it’s a good time to prep your cookie sheet. But first turn your oven on 350 degrees to preheat. This is a meal for your old beat up trusty cookie sheet. Cover it in tin foil, so hopefully the mess stays on the foil and off the pan. I like to add an extra layer or two of tin foil. That way if it gets too messy and is sticking horribly, I pull off the sticky mess and start fresh.

Yay it’s been 30 minutes!

Spray your pan really well with Pam no stick spray and place your wings from the pot onto the tray. Put your tray in the preheated oven and set the timer for 30 minutes. I know, you’ve got to wait again. Trust me, it’s worth it. Put another 10-16 wings in the pot to marinate while the other batch cooks. That’s it! In 30 minutes your pan will look like mine below.

Now you can eat them!

Or put them in the crockpot with some of the marinate at the bottom to stay warm until you are ready to eat them. Just be careful not to overheat them and dry them out. Continue this process until you have cooked all of your wings. We like to save the sauce and make another batch later that week.

So easy and so good. Enjoy!