I'm bringing this topic over as a new thread inspired by the thread of the same name in the Restaurants forum. Because the Best Hot Wings in Town are available...in my kitchen!
I stumbled across a Splendid Table chicken wing recipe and added a few things to it and did a few adjustments last week. The results were spectacular...to the point that after they were gone we both kept reaching for the plate even though it was empty! (we were watching a movie). The original recipe called for the wings to be marinated for 2 days, but we could only wait about 24 hours before cooking them. I certainly hope they don't get any better if you marinate them twice as long - I'd never leave the house again (except to buy ingredients!)
2.5-3 pounds chicken wings or drumettes
1.5 cups apricot jam
1/2 cup cider vinegar
2-3 tablespoons Sriracha sauce
1/2 cup Mae Ploy sweet chili sauce
5 large cloves garlic, rough chopped
1 very small knob of fresh ginger, peeled and rough chopped
3 tablespoons Bluegrass Soy Sauce from Bourbon Barrel Foods (I had this on hand...you can substitute Lite Soy Sauce, regular soy sauce is too salty, IMO)
1 tablespoon Bourbon Barrel Foods Sorghum (another little perk I had on hand after my recent trip to their facility in Butchertown), or any sorghum or molasses
Lemon halves
Combine all ingredients except chicken in a bowl. Adjust seasonings to your preference - it should be very intense for the best results.
Place wings in a gallon ziploc bag and cover with the marinade. Seal and refrigerate, (at least) overnight for best results. Turn the bag from time to time to ensure even marinating.
Preheat oven to 325, and set wings on a screen above another pan, something that elevates them from the bottom of the pan, to leave room for dripping marinade. Spray the bottom of the bottom pan with pan release for easy clean-up later. Reserve remaining marinade to baste wings with (but do not serve as a sauce).
Roast for 1.5 - 2 hours, turning wings periodically and basting them with the reserved marinade. If you want your wings extra- crispy, run under the broiler for a few minutes, but be careful - they burn and blacken easily because of all the sugar in the marinade.
These can be served hot, warm or cold according to the original recipe. I dunno how they ever get a chance to get cold - that would be interesting to taste, but I'm not sure I'll ever get to. Squeeze fresh lemon juice onto them right before serving. We had ours with homemade roquefort dressing. I really did use and enjoy the Bluegrass Soy Sauce and Bourbon Barrel Sorghum. That's the same company that makes the bourbon barrel smoked salt and paprika we've talked about before, check them out! You can get their products at Creation Gardens.
Make these wings! You will not be sorry!