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Frontera's Red Chile Hot Wings | Print |
(10 votes, average 4.30 out of 5)

chicken_wings

Serves about 8

  • 24 pieces chicken wings, tips discarded, split at the joint
  • Vegetable oil
  • Salt, freshly ground pepper to taste
  • ½ stick butter
  • 1 bottle (5 ounces) Frontera Red Chile Hot Sauce
  1. Heat oven to 425 degrees. Coat chicken wing pieces in oil and season with salt and pepper. Arrange in a single layer on a wire rack set over a sheet pan. Roast chicken wings, turning once, until cooked through and skin is nice and crispy, about 20 minutes. Remove from oven.
  2. Heat butter and hot sauce or enchilada sauce in a large skillet until butter is melted. (If using Enchilada Sauce, simmer a few minutes to thicken it slightly.) Add wings to sauce mixture and toss to coat wings thoroughly. Arrange on a warm platter and serve with plenty of napkins.

 

 

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