Wings with Angry Sauce
Do you love a hot wing? Oooooh, the fire!! I think they are delicious and I know that a lot of you out there agree with me. Now, I am not talking five alarm, blow your head off heat but a nice fiery sweet sauce does it for me!! As you are making these Wings with Angry Sauce, taste the sauce and adjust it to your liking. Adding more sweetness from sugar or honey will tone down the heat.
These spicy babies will be awesome at your next game day and people will be screaming for more!! We have made tons of wings in the past and for the most part we have deep fried them, then shaken them in a big paper bag to remove the excess oil and finally stirred them up in our favorite hot sauce, which happens to rhyme with Crank’s!! Now, with this recipe we baked them coated in a small amount of oil at a high heat. They still came out as crisp as ever. Gone are the days of frying!
This recipe I initially saw in Food & Wine and was made with a Korean chile paste called gochujang, which I have no idea where to locate except for probably China town which I wasn’t going to. I had harissa on hand which is a North African hot chili pepper paste, which is much easier to find. I recently received it as one of the delicious items in The Taste Box which I have a monthly subscription for. Also having made harissa in the past, I was more familar with this chili paste.
Do they taste as good as they look? You betcha! Fiery, sweet and full of flavor! Ken gobbled them down and we will be making them again very soon.
- 2-3 lbs. chicken wings
- Cooking spray
- 2 Tbsp. canola oil
- Kosher salt and freshly ground pepper
- 2½ Tbsp. harissa
- 1 Tbsp. chili powder
- 2 Tbsp. sugar
- 1 Tbsp. honey
- ½ Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- 1 Tbsp. water
- 1 tsp. rice wine vinegar
- 1 tsp. soy sauce
- 1 tsp. minced jarred ginger
- ½ tsp. minced jarred garlic
- Preheat oven to 450F. Line a large rimmed baking sheet with foil and spray with cooking spray. Lay the wings out on the baking sheet. Drizzle with the canola oil and season with salt and pepper and toss. Roast the wings for 45 min. or until cooked and crisp. Turn half way through cooking time to cook evenly.
- In a large bowl add the remaining ingredients and mix together well. Taste and adjust the heat with more sugar or honey if you like.
- Once the wings are done toss them in the sauce and serve.
- Tips: Make the sauce ahead of time and refrigerate over night. Bring up to room temperature before tossing with the wings. Serve with your favorite beer to offset the heat!