Source:

Lori Sweeney

Serves/Makes:4

Ingredients

• 40 chicken drummette or winglet pieces or 20 wings, tips cut off and cut into 2 pieces
• 1 cup (225 ml) hot sauce (tabasco, red hot)
• 1/4 cup (60 ml) red pepper jelly, melted
• 1 tbsp (15 ml) hot pepper flakes
• garlic powder
• pepper

Preparation

• Preheat oven to 400 degrees (200 C.).
• Dry wings and arrange evenly on a broiler pan sprayed with cooking spray.
• Line bottom of pan with foil.
• Sprinkle wings generously with garlic powder and pepper.
• Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to cook evenly.
• Sprinkle with additional garlic powder and pepper once turning.
• Remove from oven and place in a large bowl.
• Combine sauce ingredients and pour over chicken, stirring to coat.
• Return wings to oven.
• 1/2 Cook hour longer, turning once and pouring any remaining sauce carefully over.
• Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around edges.
• Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fresh garlic crushed into it that has been refrigerated for the cooking period.

Comments

This recipe was created in response to a plea from my husband, who could never find take-out hot wings that were hot enough for him. (I have made far hotter, which he loves, but I can't eat!)

This recipe is for 4 appetizer servings, or one meal. (as in a wife and a verrry hungry hubbie!)