DIY Wings

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



  1. Preheat oven to 350 degrees.
  2. Chop peppers.
  3. Mix ketchup, vinegar, butter, chopped peppers and granulated garlic in a small cooking pot.
  4. Simmer on low heat for ten minutes, stirring occasionally.
  5. Dip raw wings in sauce.
  6. Place on baking pan lined with foil.
  7. Sprinkle crushed red peppers on wings
  8. Bake for one hour and ten minutes.