Evs Wings Sauce Food
DIRTY STEVE'S ORIGINAL WING SAUCE
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings plus 1/2 gallon of sauce
Number Of Ingredients 13
Steps:
- For the wing sauce: Mix the hot sauce, butter, mango habanero sauce, brown sugar, chili powder, garlic powder, onion powder, black pepper, cayenne pepper and seasoning salt in a bowl. Stir vigorously until completely combined.
- For the wings: Heat canola oil in a deep-fryer to 350 degrees F. Sprinkle the chicken wings with the seasoning salt. Fry the chicken wings in the heated oil until crispy, about 15 minutes.
- Mix the wings in 1 cup of the wing sauce until well coated and serve.
EV'S WINGS SAUCE
Make and share this Ev's Wings Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients- press garlic over bowl so that any juices run into bowl.
- Whisk until sugar dissolves.
- Wash wings and pat dry, place in a large zip-loc bag or glass/earthenware container and pour sauce over.
- Turn to coat.
- Marinate for a minimum of 3 hours or up to 1 day.
- Preheat oven to 400°F.
- Roast wings until done, about 20 minutes, and sauce is thick and syrupy.
- Stir 3-4 times during roasting to redistribute sauce.
Nutrition Facts : Calories 338, Fat 20, SaturatedFat 5.4, Cholesterol 87.4, Sodium 98.6, Carbohydrate 15.3, Fiber 0.4, Sugar 13.5, Protein 21.1
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- Place one rack in the center of the oven and one in the upper third. Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil. Lightly coat the rack with nonstick spray. Set a large mixing bowl on the counter.
- With a paper towel, pat the wings dry. Trim off the wing tips and separate the drumette from the flat part of the wing: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard the trimmed tip. Cut the wing again, this time at the second wing joint, slicing down through the skin to separate the small drumstick (drumette) from the flat portion of the wing. Again, feel for the “soft spot” and wiggle your knife as needed. Place the divided wings in the mixing bowl as you go.
- Top the wings with the canola oil, honey, and 2 teaspoons lemon pepper seasoning. Stir to coat, then arrange the wings in a single layer on the prepared baking sheet. Bake for 12 to 18 minutes, until the wings are cooked through. The skin will start to shrink away from the ends of the bones, and the wing juices will run clear when pierced with a fork.
- Move the pan to the upper third of the oven and turn the oven to broil. Broil for 2 to 3 minutes, until the wings darken and crisp a bit more. Do not walk away to make sure the wings do not burn.
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