Wingnuts….such a name for a place that specializes in Hot Wings! 🙂
But Wingnuts it is….
I can control the heat…not that the server didn’t warn us about the sauces, but when they offer so many sauces, it makes it difficult to choose.
At least for me.
And there is the fish tank full of nothing but yellow fish! Very pretty!
Once I have the very hot taste on my tongue….everything else tastes the same.
Weird, I know.
Actually, my Sweet Bangin sauce seemed a bit hotter than the Captain’s Hit & Run sauce and as you can see from the Mild/Hot chart…his sauce should have been hotter….but the wings tasted good either way.
Oh, Ralphie….I felt the same way you did (and probably had the same expression) when your dad opened the box containing the leg lamp in that movie!
My dear readers, do you have a favorite hot wings restaurant or do you prefer to make your own?
Below is a printable Sassy Hot Wings recipe….if you would prefer to make your own….which I usually do. 🙂
If you are local and want to visit Wingnuts…see the following information.
*This meal was independently paid for!
Happy Eating…whether you make your own or you go to your favorite Hot Wings Restaurant!
- 3 pounds chicken wings (Cut off the wing tips)
- 1-1/2 teaspoons coarse salt (I use Kosher)
- 1/2 teaspoon black pepper
- 6 tablespoons butter
- 1 clove minced garlic
- 1/3 cup hot sauce (I use Frank's Red Hot Original)
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 3/4 teaspoon sugar
- Celery sticks
- Ranch or Blue Cheese Dressing for additional dipping.
- Heat your grill to medium-high (lightly grease with oil by using tongs and a rag dabbed with vegetable oil)
- Season the wings with salt and pepper and set aside.
- Saute the garlic in the butter using a small saucepan (or you can use the microwave.
- Stir the garlic (do not let it burn) for 2-3 minutes until softened.
- Stir in the hot sauce, onion powder, chili powder and sugar and set aside.
- Grill the wings, turning frequently with tongs until they are brown. Wings should be crispy and completely cooked through which should take about 15- 20 minutes.
- Sometimes wings can cause your grill to have a flare-up, I keep a spray bottle of water by the grill for these flare-ups...and I move the wings around to cooler areas of the grill and then back again. This allows for a consistent golden brown on your wings.
- Dip the cooked wings in the sauce and serve immediately.
- OR serve the wings on a platter with the hot sauce in a small bowl.
- Serve with celery sticks and your choice of dressings...or both combined...it sorta takes away the "sting" of the hot sauce. 🙂
- I use Frank's Red Hot Original hot sauce, but there are other great sauces at your supermarket.
- I prefer my wings "naked" as they say in some hot wing restaurants....as I like to have a choice as to how much hot sauce to use.
- The discarded wing tips go in my freezer for the next time I want to make chicken stock. Nothing is wasted. 🙂
- You can "grill" on top of the stove...using a cast iron skillet or indoor grill. Plenty of options.!