Wednesday, February 02, 2011


1/4 cup Frank’s Red Hot sauce
1/4 cup teriyaki sauce

1/4 cup Frank’s Red Hot sauce
1/2 stick butter
1/4 cup teriyaki sauce
1/4 cup brown sugar
1 teaspoon ground cayenne
2 strips of bacon (preferably smoked), cooked very crisply, crumbled.
10-15 chicken wings (about 2 lbs)

Combine 1/4 cup Frank’s Red Hot and 1/4 cup of the teriyaki sauce in a ziplock bag big enough to hold the wings. Add the wings, and give it a good shake to coat everything. Let it marinate for as long as you can.

When you are ready to make the wings, pull them out of the marinade an hour before baking. Arrange them on a baking sheet and let them dry in the fridge for at least an hour. Again, this is optional, but the more time they have to dry, the crispier they will be.

Heat the oven to 425. Bake the wings for about 40 minutes, until golden brown. If you have an elevated wire rack, arrange the chicken on the rack with a pan underneath. If not, you can do them right on the pan and flip halfway through. Drumsticks will take longer than wings, so keep that in mind if you are doing drumsticks as well.

Make the sauce. In a small saucepan combine the Frank’s, Teriyaki, butter, brown sugar, and cayenne. If you want a milder wing you can leave out the cayenne. Heat on medium low to melt the butter and the brown sugar. Adjust your heat level to taste with cayenne, or more Frank’s. Cook for 5-10 minutes on low to thicken.

Cook a strip or two of bacon. Crumble or dice. When the wings are done, pull them out of the oven. Add the bacon bits to the sauce and give it a quick stir. Toss the wings with the sauce, and serve.

bacon recipe courtesy of: Drew, Le Chef's Kitchen, February 10, 2010

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