My husband’s favorite food (and possibly mine) is HOT WINGS! We love to order the spiciest wings a restaurant will make. Thus far, Charleston’s hottest is the Braveheart wing at Wild Wing Cafe. Makes you cry, but with happiness.
I made these wings for the big National Championship game. College football season is officially over – so sad. These wings are not very hot, but very flavorful – perfect for those of you who don’t like to be in pain. I based the recipe off of the “Spicy Honey Drumettes” from John Folse’s cookbook, but I altered it. The original recipe called for a whole cup of honey and just a little red pepper flakes. I decreased the honey and subbed red chili paste with garlic (my fave Asian condiment – like a concentrated Sriracha with red pepper flakes in it).
Even though these weren’t our traditional super spicy buffalo wings, they were delicious! Also, they are stupid easy. And I’ll pretend like they are healthy because they weren’t deep fried like most wings. Yeah, I’ll go with that.
**Next time, I would definitely get the wings crispier by cooking them longer at a high temperature before adding the sauce on them. I just like my wings crispy.
Serve with french fries to sop up your extra wing sauce. Serve with ranch, if desired.
Sweet and Spicy Wings
- 24 wings (I used drummettes)
- 1/2 cup honey
- 2 Tablespoons Worcesterchire sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons red chili paste with garlic (Sambal Oelek) – or more if you want it spicier
Preheat oven to 400 degrees. Rinse wings and pat with paper towels to dry thoroughly. Bake on baking sheet for 10 minutes.
Add the remaining ingredients in a bowl and whisk to combine. Add half of the honey sauce to your wings and bake for another 10 minutes. Turn wings over with a tong. Add remaining sauce and cook for additional 10 minutes.
Also, wings should always be served with beer. It’s totally American.