SK: Spicy Death Wings

It's time to deliver these death wings from the "other" side.

INGREDIENTS:

■ Chicken drumettes (8-10 count) 

■ Smoked sea salt (3 tbsp.) 

■ Black garlic (3 tbsp.) 

■ Smoked paprika (2 tbsp.) 

■ Olive oil (1 tbsp.) 

■ Garlic powder (1 tsp.) 

■ Butter stick (1) 

■ Soy sauce (1/2 tsp.) 

■ Sherri vinegar (1 tsp.) 

■ Worcestershire (1 tsp.) 

■ Hot sauce (1 cup) 

■ Compound butter (chili flakes, chives, salt, pepper, garlic, parsley, chipotle. powder) (1 slice about 1 inch thick)

INSTRUCTIONS:

Drumette prep. 

Take your drumettes and lay them on a dish. Sprinkle your smoked sea salt, black garlic and smoked paprika blend. Take your hands and get that powder rub on those wings ensuring complete coverage.

Hot sauce please! 

Take your pan to medium heat, take a cup of your favorite hot sauce and pour it in. Followed by the stick of butter, soy sauce, sherri vinegar, worcestershire, garlic powder and whisk until blended. Take off of the stove and allow the sauce to cool to room temperature. 

Drumettes meet the heat! 

In a 10 inch round pan, add olive oil and set to medium heat. Set your wings in the pan one by one. Do not stack them, they will not cook evenly this way. Once they are cooking, flip them over one by one to ensure the chicken is cooked thoroughly. After a few minutes, add the compound butter. Keep on medium heat until golden brown. The skin will start receding and the bone becomes more visible, they're almost done! Once internal temperature reaches 270°, it's time to go into the Oven. 

Oven baked wings 

Set the oven to 375° and place the pan (oven safe pan) with the wings in for 12-15 minutes. 

Let's bring those wings home! 

Once baked, take the pan out from the oven and let them rest for about 10 minutes. Take your wing sauce and transfer it to a mixing bowl. Now lay the wings in the sauce and mix them. Coat the wings in the spicy red juice. Top them with some diced parsley. 

Bon Appétit! 

Enjoy.