These appetizers are hearty for a party—with just the right amount of “heat.” But my family enjoys them so much that I often serve these wings as our main course! —Coralie Begin Fairfield, Maine
- 7 to 8 pounds fresh or frozen chicken wingettes, thawed
- 4 cups ketchup
- 2-1/2 cups packed brown sugar
- 1-1/3 cups water
- 1 cup Louisiana-style hot sauce
- 1/3 cup Worcestershire sauce
- 2-1/2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- Preheat oven to 350°. Place the chicken wings in two greased 15x10x1-in. baking pans. In a large bowl, combine the remaining ingredients. Pour over wings.
Bake, uncovered, 40-45 minutes or until chicken juices run clear. Spoon sauce from pans over wings if desired.
Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning. Yield: about 6 dozen.
Originally published as Hot Wings in Taste of Home August/September 2007, p37
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Hot Spicy Wings
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review