So as you all know, it's Super Bowl weekend. So I have an easy breezy hot wings recipe for you.
This is made with a homemade sauce that is made in a blender. If you don't have a blender you can do it by hand, just make sure to finely chop the onions and garlic and you can skip the bell pepper.
Or if you want it to be super easy, you can just use your hot wing sauce of choice and follow the same directions.
The longer these marinate, the better they get. So if you don't get to this recipe this weekend, it's a perfect recipe to make anytime to have in your fridge. They are good for at least 5 days. Make them ahead then you have an easy snack that just takes 20 minutes to bake in the oven. Perfect instant snack food for the whole week.
Enjoy the Super Bowl! See you next week.
Buffalo Wings
- 3-4 lbs chicken wings
Sauce Ingredients
- 6 oz. tomato paste
- â…“ cup apple cider vinegar
- 2 tablespoons avocado or olive oil
- ½ small yellow onion
- ½ small red bell pepper
- 2 cloves garlic
- 1 ½ teaspoons cayenne, more or less to taste
- 4 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon dijon mustard, optional
- 2 teaspoons paprika
Directions
- Blend: Combine all sauce ingredients (except oil) in a blender and process until smooth, add oil and blend for 10 seconds.
- Coat: Cover the wings in the hot sauce. Only use what you need to coat well and keep the rest for dipping or coating the wings again after they have been baked.
- Marinate: Allow the wings to marinate for at least 12 hours. If you have vacuum sealer that's even better. They can marinate for days...they just get better!
- Bake: Place wings on a sheet pan and cook in an oven pre-heated to 450*. Cook for 20 minutes or until they are a deep golden brown and nice and crispy.
- Enjoy: I love spice so I like to dip the wings in the extra sauce. I also whipped up a sweet cilantro coconut dipping sauce (below).
Bonus Sauce: Sweet Cilantro Coconut Dipping Sauce
- 1 can coconut cream or thick milk, try to pour off the water that separates from the rich cream.
- 1/4 cup picked cilantro leaves
- Approximately 1 teaspoon salt
- 1/2 teaspoon black pepper
- Additional fresh herbs or spices to taste
- 1 teaspoon sweetener, optional
Lightly blend until you have small pieces of cilantro. Don't over-blend or you will be left with a one dimensional green sauce. You want the color to still be white with specks of the green cilantro.
This sauce will thicken as it cools. Â
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