Last week my son asked for wings. He wanted to go to the local restaurant and buy them, but it was pouring down rain and neither of us wanted to drive. I put him off and said we’d pick them up for him for dinner. Mike and I were going out and were going to pick up something for us to take with us. We were going to a bingo fundraiser for local sports teams, which was being run by Mike’s co-worker. As it happened, because of the rain, Mike got home late. We changed our plans, called a local pizzeria and ordered take out. I completely forgot I had promised to bring wings home.
So, that’s the lead in story. The next night I made homemade wings – two styles
- 3 to 5# bag of wing pieces or 5# wings, which you cut yourself
- 1/4C cornstarch
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 375
- Cut the wings using a sharp knife. Save the wing tips by putting them into a large ziplock and freezing them. Next time you make soup, add them to the pot.
- Using paper towels, dry the wing pieces as much as you can.
- Mix the cornstarch, salt and pepper and put 1/2 into a large ziplock.
- Put 1/2 the wing pieces into the bag and shake well.
- Shake off the excess corn starch and spread out on a rack over a large cookie sheet. This will permit the air to circulate so, if you’re lazy, like me, you won’t have to turn them over during cooking.
- Repeat with the other 1/2 of the wing pieces and cornstarch mixture.
Put them into the oven for 20 minutes, rotating the two sheets after 10 minutes.
While the wings are cooking, make the two sauces:
INGREDIENTS FOR HOT & SPICY:
- 1/2C Frank’s Hot Sauce or hot sauce of your choice
- 1/4C Sriracha
- 1 Tbsp. Brown Sugar
- 4 Tbsp. Unsalted butter
- 2 Tsp. Apple Cider Vinegar
In a small pot on the stove top, bring this to a boil, turn down to simmer and let cook for about 10 minutes. This easy and although it is quite spicy, doesn’t have the bitterness of a Tobasco based sauce.
INGREDIENTS FOR BBQ:
- 1C Ketchup
- 3 Tbsp. Apple Cider Vinegar
- 2 Cloves Garlic, crushed
- 1/2 Onion, finely diced
- 3 Tbsp. brown sugar or honey
- 1 Tsp. Worcestershire Sauce (more to taste)
- 3 Tbsp. Guldens Brown Mustard or Dijon Mustard
Bring to a boil on the stove top. Turn down to a simmer and cook about 10 minutes
Now that the wings have baked for 20 minutes, they will be crispy but only partially cooked. Use a large plastic container, pour in 1/2 of the hot sauce, add one tray of wings and shake well. Add a little more if desired, or keep the remainder to serve at the table. Spread the wings out on the same cookie sheet and set aside.
Rinse out the container – no need to dirty another, and repeat the process with the bbq sauce and 2nd tray of wings. Spread them out as well.
Return both trays to the oven for an additional 20 to 25 minutes, swapping trays about 1/2 way.
The wings on the left are the bbq; on the right the hot & spicy.
Serve with blue cheese or ranch dressing, celery, salad, or sides of your choice. Since we were making a meal out of this, we had lots of celery, carrots and cherry tomatoes. I also made black beans and rice for the men to enjoy.