So I know I just posted hot chicken sandwiches last week, but these wings were too good not to post. I make a lot of wings during the winter (so much football to watch!) and even posted these during the first few months I had this blog, but I wanted to give them a slightly southern twist. After I had made the hot chicken sandwiches, I knew that I wanted to coat some wings in the sauce and they turned out to be better than I expected.
Even though they’re pretty spicy – we’re using a lot of cayenne, the brown sugar gives the wings a slightly sweet undertone that makes them so delicious. And if your mouth is still on fire, the mustard dipping sauce is the perfect way to cool down. It’s a simple, four ingredient sauce, but the combination of flavors makes it great for any kind of wings – be it traditional ones or these.
Ingredients
- 2 lbs chicken wings
- Oil
- Salt and pepper
- 1/4 cup butter
- 1 Tbsp cayenne powder
- 1 Tbsp brown sugar
- 1/2 tsp chile powder
- 1/4 tsp garlic powder
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2-3 Tbsp chives, chopped
- 1 Tbsp grainy mustard
Instructions
- Begin by preheating your oven to 425 degrees. Pat the chicken wings dry then drizzle oil and sprinkle salt and pepper on top of them. Toss them so the wings are evenly coated then place on a baking sheet, skin side up. Bake for 30-45 minutes or until the wings are fully cooked.
- Meanwhile, melt the butter in a small sauce pan over medium low heat and add the cayenne, brown sugar, chile powder, and garlic powder. Whisk until smooth and keep warm so that the butter infuses with the spices- making sure not to burn the butter.
- To make the dipping sauce, whisk together the mayonnaise, sour cream, chives, and grainy mustard. Place in an airtight container in the fridge until ready to use.
- During the last 5-10 minutes of baking, turn up the oven to 475 degrees to get the skins crispy. Watch carefully as to not let them burn.
- Take the chicken wings out of the oven and place in a large bowl. Pour the buttery hot sauce over top and toss while still warm. Serve immediately with the dipping sauce.
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Sounds really good. Do you think I could use drumsticks instead of wings? Thanks
Thanks, Liz! I think you could definitely use drumsticks – you’ll probably want to adjust the cooking time (depending upon the size), but I really don’t see why it wouldn’t work!