OK, so I haven’t yet graduated beyond pasta sauce in a bottle or boxed tempura mix, but I have moved past the daily ramen packets and instant mac-and-cheese. I’ve actually been on a pretty big cooking kick lately. I’ve been to the market four times this week mostly because I can’t decide what I want to eat on a day-to-day basis so it’s impossible for me to plan a week’s worth of meals. I never go to the market with a list and am the kind of person who walks through every aisle picking up whatever catches my eye.
Last night I picked wings, and I decided to skip on a pre-made sauce in lieu of making my own. Now it’s no secret that I’m always looking for extreme heat, but these wings were actually pretty bearable and would be a perfect snack to munch on while watching playoff football this weekend. They were also really easy to make. Here’s the recipe:
- Fourteen chicken wings
- Four habanero peppers
- Three jalapeno peppers
- Crushed red peppers
- One cup of ketchup
- Half cup vinegar
- One tablespoon of butter
- One teaspoon of granulated garlic
- Preheat oven to 350 degrees.
- Chop peppers.
- Mix ketchup, vinegar, butter, chopped peppers and granulated garlic in a small cooking pot.
- Simmer on low heat for ten minutes, stirring occasionally.
- Dip raw wings in sauce.
- Place on baking pan lined with foil.
- Sprinkle crushed red peppers on wings
- Bake for one hour and ten minutes.