Park Slope Recipe by Tiny NY Kitchen: Victoria's Hot Hot Wings

Why go to Hooters for hot wings when you can make them at home? Never mind…I just realized that’s not why some people go to Hooters. Anyway, make my Hot Hot Wings at home and you’ll be a happy camper. 

INGREDIENTS:

• 3 Pounds Chicken Wings
• 2 Tablespoons Chili Powder
• 1 Tablespoon Dried Oregano
• 3 Tablespoons Olive Oil
• 1 Teaspoon Ground Cayenne  
• 3 Minced Garlic Cloves
• 1 Cup Chili Sauce (I Use Sriracha Chili Sauce)
• 1/4 Cup Honey
• 3 Tablespoons Malt Vinegar
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Brandy
• Dried Parsley For Garnish

DIRECTIONS:

Split the chicken wings at the joints and remove the tips. Place the wings in a large Zip Lock bag. Sprinkle the chili powder, oregano, and kosher salt into the Zip Lock bag, zip up the bag and give a good shake. Place in the fridge for 2 hours. If you need to use two bags, then do so. Remove from the fridge when you are ready to prepare.

Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper. Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp. 

While the wings are baking, prepare the wing sauce in a medium size pan. Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat.

Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy. Bring the sauce to a boil and then turn the heat down to a simmer. Simmer for 20 minutes while stirring occasionally. 

Turn the heat off and put a lid on the pan and let sit until ready to use. When the wings are done remove from the oven and place into a large bowl.

Pour the chili sauce over the wings and dredge until all wings are completely coated. Transfer to a serving platter and garnish with parsley. Serves 6 people.