By Libbie Summers
Photography: Jade + Matthew Take Pictures
If there were any food that was actually “finger lickin’ good” it would be these wings. If you can’t stand the heat, feel free to cut back on the hot sauce by one tablespoon…but don’t.
Hot Sticky Toffee Chicken Wings
(sweet and spicy wings)
What you need:
12 chicken wings (about 3 pounds)
1 cup dark brown sugar
4 tablespoons unsalted butter
2 tablespoons hot sauce (I use Pappy & Company Barrel-Aged Pepper Sauce)
1/3 cup lime juice (about 4 medium limes)
2 tablespoons soy sauce
1/4 cup Asian fish sauce
1 tablespoon fresh grated ginger
1 green onion, thinly sliced
1 jalapeño pepper, thinly sliced (for garnish)
What to do:
Preheat the oven to 300 degrees F. At the joint separating the drumette from the flat, cut each of the chicken wings in half. Cut the tip off each flat. Set the drumettes and flats aside and discard the tips.
In a large oven-safe pan (try a large ceramic braiser), combine the rest of the ingredients and cook the mixture over low heat, stirring, just until the butter has melted and the sugar has begun to dissolve. Remove from the heat, add the chicken wings and toss to coat. Arrange the chicken wings in a single layer on the bottom of the pan and bake, uncovered, for 1 hour. Increase the temperature to 450 F and bake 20 to 25 minutes longer or until the sauce is reduced and the drumettes and flats are thickly glazed. During baking, turn the wings a few times so they get a proper gooey coating. Garnish with sliced green onion and jalapeño slices. Serve warm with plenty of napkins!
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