Hot wings are a favorite indulgence of mine. There is a place in Fullerton, CA called Heroes, that makes the absolute best wings. I catch myself now and again thinking about those delicious wings. What makes hot wings so irresistible is the crunchy exterior and of course the spicy sauce.
I have created a baked wing or drumette, as I prefer, that is loaded with flavor with just the right amount of heat. Baking wings is a bit tricky because you actually need to bake them longer than you would think, for such small, bite sized pieces. The sauce is a combination of coconut oil and ghee or clarified butter and hot sauce with a few added extras for nice balance. The coconut oil actually gives these wings a hint of Thai flavor for an additional delightful taste.
You can make a batch for game day or just because you are craving something spicy like hot wings. I like to serve these wings with fresh stalks of celery for dipping too. So, go ahead and enjoy your wings without all the guilt!
2 pounds chicken drumettes or wings
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1/4 cup coconut oil
1/4 cup ghee or butter, if not on Whole30 diet
1/2 cup hot sauce, I used Tapatio
1 tablespoon apple cider vinegar
1 tablespoon fish sauce
1/4 teaspoon black pepper
(6 appetizer portions)
1. In a large bowl, add the onion powder, garlic powder, cumin and salt. Mix the spices together and then toss with the drumettes. Place plastic wrap over the top of the bowl and marinate at least 3 hours, or up to overnight.
2. Preheat the oven to 425 degrees. Remove the drumettes from the bowl and blot dry on paper towels. Then, add the drumettes to a foil lined baking sheet that is drizzled with olive oil. Bake the first side for 15 minutes and flip over to the other side to bake for 13 additional minutes. Add additional baking time if your wings are not crispy brown on the edges.
3. While the wings are baking, in a small saucepan over medium heat, add the coconut oil and ghee. Allow the mixture to melt and then add the hot sauce.
4. Whisk the mixture gently to combine and then add the vinegar and fish sauce. Turn the heat to simmer and whisk vigorously until it thickens slightly. Leave the sauce over the simmering heat until the wings are ready.
5. Remove the wings from the oven and place them in a large bowl. Pour the sauce over the top of the wings and toss to coat.
6. Serve the wings or drumettes on plates with celery if desired. Enjoy those delicious guiltless wings!