My husband loves spicy. I mean really, really loves spicy. He puts hot sauce on almost everything you can imagine, even, and I shudder as I type this…chicken & dumplings! Me? Now I’m not a fan of spicy. I run far, far away from it. I’m a total wimp. But these wings aren’t so insanely, crazy hot that I can’t eat them.
The chicken is baked, so there is no messy frying necessary, but the skins still get nice and crispy. The recipe was originally inspired by Kevin Gillespie’s recipe in his cookbook, “Fire in my Belly: Real Cooking.”
To begin, preheat your oven to 450 degrees.
Prepare a large baking dish with a rack. I generally make enough wings to fit in a single layer across the rack of the pan, somewhere around 2 1/2 – 3 pounds. Pat the wings dry and place them on the racks with the thickest part of the skins facing up.. Give them a nice sprinkling of salt & pepper.
Now here’s the trick to the getting the skins crispy. Give them a light coat of oil. If you have one of these handy spray bottles, just spritz them over the top. If you don’t have one, simply brush the tops using a pastry brush.
Bake the wings for 40 minutes. While they are baking, you’ll mix up the very simple sauce. In a saucepan, combine 1/4 cup each of red wine vinegar and soy sauce, 1 tablespoon of extra virgin olive oil, and 2 tablespoons of sugar.
And for the heat. This stuff normally strikes fear in me. But like I mentioned, the sauce isn’t that nightmarish…since even wimpy me can eat it. Add in a third of a cup.
Mince up a clove of garlic, and toss it all in.
Bring it to a very gentle boil, reduce the heat and let it simmer a couple minutes. Then turn off the heat.
When the chicken is done baking, put all the wings in a large, heat-safe bowl. Pour in the sauce and stir them to coat. Serve with ranch dressing if you like.