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Very Hot, Very Tasty Chicken Wings
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Lori Sweeney


  • 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
  • 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.
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!)

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