Red Chile Hot Wings

Servings: 24  Wings
This Recipe uses my Red Chile Hot Sauce - it's a favorite. We keep it on the tables at Frontera Grill. If you can't find it in your supermarket you can substitute Tamazula or Valentina.

INGREDIENTS

  • 24 chicken wings, tips discarded, split at the joint
  • Vegetable oil
  • Salt
  • Freshly cracked black pepper
  • 1/4 cup butter
  • 1 5-oz bottle Frontera Red Chile Hot Sauce, Tamazula, or Valentina
  • Toasted sesame seeds, for garnish

INSTRUCTIONS

Heat oven to 425 degrees. Coat chicken wing pieces in oil and season with salt and pepper. Arrange in a single layer on a wire rack set over a sheet pan. Roast chicken wings, turning once, until cooked through and skin is nice and crispy, about 20 minutes. Remove from oven.

Heat butter and hot sauce in a large skillet until butter is melted.  Add wings to sauce mixture and toss to coat wings thoroughly. Arrange on a warm platter and sprinkle with sesame seeds.  Serve with plenty of napkins.