My Chicken Wingman
Chicken wings are a quintessential food for most Americans. When I lived back in PA and in the Erie/Buffalo area, wings where everywhere. It was our birth right to have access to cheap amazing wings every night.
Unfortunately, the rest of the country does not feel the same way. When Carrie and I left for Vegas, we were stunned at the low quality of most chicken wings. It was strange how all the chicken wings were so tiny and still frozen with horribly sweet sauces.
So, being surrounded by sub par options, I decided to start making my own. Airfrying is a big trend in cooking right now, but we really did not want to spend the money on a device that will just take up precious real-estate on my counter. We have a convection countertop oven that I figured could get the job done just as well. So I put the wings on a rack and voila, wings became my bitch!
Once the wings were cooking it was time to make my sauce. As you all know I make a lot of sauces, and a spicy sauce is no exception. Below is my recipe for my hot and spicy wing sauce. It should make just over a cup. Play with it as you wish, but beware: It is hot!
The House Husband’s Spicy Garlic Wing Sauce.
- 1/4 Cup of Olive Oil
- 1/4 Cup of butter
- 4 Garlic cloves, minced
- 1 Tbls Fress ground black pepper (Or a mix of black and white pepper)
- 1 Tbls Crushed red pepper
- 1 Tbls Oregano
- 1/2 of Sugar (Erythritol for Keto)
- 1/4 Worchestire sauce
- 2 Tbls Tabasco
- 4 Tbls Tapatio
- 4 Tbls Sriracha
- Sauté oil, garlic, black pepper, crushed red pepper and oregano on medium heat to bloom the spices, about 5 minutes.
- Deglaze with the worchestire sauce.
- Bring to boil and add all the hot sauces and sugar. Allow to simmer on low heat for atleast 15 minutes. The longer it simmers, the spicier it will get.
- Put sauce in blender or use a stick blender to purée the sauce. As you can see below, it will change color into a beautiful orange color. Allow to simmer until it is served.
Once the sauce was made I then decided to create a dry rub for the wings once they were cooked. Cranch is Cajun and ranch mixed together. I am a big fan of the Cranch flavor and there are many recipes online about how to make it. Unfortunately the rub I made this time didn’t work out so well.
I put two tablespoons of dry ranch dressing mix into a ziplock bag and added half a tablespoon of Paprika and half a tablespoon of Cheyenne pepper. This proved to be a bit too much pepper flavor, so my suggestion is to only do half a tablespoon of Cheyenne.
Marshall and I love doing our own chicken wings and sauces. The best part of making your own wings: It’s Keto friendly! Eat it all baby!!!
Remember to have courage and be brave with your food!