Hot Wings
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | each |
chicken wings
|
*
|
| Sauce | |||
| ¼ | pound |
butter
|
|
| 12 | ounces |
red hot pepper sauce
|
|
| 2 | ounces |
red hot pepper sauce
|
|
| 4 | ounces |
red hot pepper sauce
mexican |
|
| 2 | ounces |
cayenne pepper sauce
|
* |
| 2 | ounces |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | each |
chicken wings
|
*
|
| Sauce | |||
| 113.4 | g |
butter
|
|
| 346.8 | ml/g |
red hot pepper sauce
|
|
| 57.8 | ml/g |
red hot pepper sauce
|
|
| 115.6 | ml/g |
red hot pepper sauce
mexican |
|
| 57.8 | ml/g |
cayenne pepper sauce
|
* |
| 57.8 | ml/g |
red hot pepper sauce
|
|
Directions
Disjoint wings and discard tips.
Arrange in baking pan and bake in 375℉ (190℃). oven for 1 hour, until done.
Meanwhile combine butter, and sauces in sauce.
Heat and stir until butter is melted. Keep warm.
Remove wings from oven and dip in individually in sauce mixture.
Place in serving dish.
Pour remainder of sauce over the top. Left over sauce can be refrigerated and used again.
