Spicy Honey Hot Wings

Spicy Honey Hot Wings

Happy Saturday, baking gods and goddesses!

It’s a big party weekend for lots of Americans, including many friends and family excited to see our home team – the Seattle Seahawks – in Super Bowl XLIX. Truth be told, I can’t summon any excitement for professional American football or the Seahawks, and will be avoiding TVs and social media like the plague. What I DO love, however, is awesome game day snacks, and these hot wings are the undisputed champion!

This recipe comes courtesy of Emeril Lagasse’s Food Network show Emeril Live. I’ve made them twice now, and will never order restaurant wings (or grab a bag from the freezer section – *shudder*) ever again. They’re a really lovely balance of sweet and spicy, and are – despite the somewhat lengthy list of ingredients – really easy to make. Enjoy, and be safe out and about tomorrow!

SPICY HONEY HOT WINGS

Makes: 24 wings or drumettes

  • 24 chicken wings or drumettes
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons garlic powder
  • 3 tablespoons Essence Creole Seasoning (recipe below)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • Vegetable oil, for frying
  • 1 cup hot pepper sauce
  • 1/2 cup honey
  • 3 tablespoons dark brown sugar
  • Blue cheese or ranch dressing, to serve (optional)

Essence Creole Seasoning (also known as Bayou Blast)

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

To make Essence Creole Seasoning:

  1. Combine all ingredients thoroughly. Set aside.

To make hot wings:

  1. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or non-stick aluminum foil. Spray with non-stick cooking spray.
  2. To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess. Transfer to a plate.
  3. In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.
  4. Deep-fry the wings until crispy and golden brown, approximately 10 to 12 minutes. (I typically have to do this step in 2 to 4 batches)
  5. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, approximately 12 minutes. Serve hot with blue cheese or ranch dressing, if desired.

Chocolate Chunk Brownies

Chocolate Chunk Brownies

Happy New Year, baking gods and goddesses!

Anyone that knows me – even a little – knows I LOVE chocolate. Every time I have the opportunity to indulge in something a little decadent, more likely than not it will be made of chocolate, covered in chocolate, or pure 100% unadulterated chocolate. Excessive? Maybe. Delicious? Heck yea!

These yummy little brownies are a chocolate lover’s dream. Made of high-quality unsweetened cocoa and chopped milk (or dark) chocolate, they are rich, moist and chewy, perfect with a tall glass of cold milk or a few tablespoons of heavy cream. I’ve spent many years making brownies – admittedly from a box mix, I’m a tad ashamed to say – and I think this homemade recipe far and away surpasses anything else I’ve made or tasted elsewhere. I highly recommend giving them a try!

CHOCOLATE CHUNK BROWNIES

Makes: 16 brownies

  • Non-stick cooking spray
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 fresh eggs
  • 1 tsp pure vanilla extract
  • 1/3 cup high-quality unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 4oz milk chocolate bar (such as Dairy Milk), chopped into medium-sized chunks
  1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Prepare an 8×8″ ceramic or Pyrex baking dish with non-stick cooking spray (or lightly grease with butter).
  2. Melt butter in a small saucepan over medium-low heat. Once melted (do not brown), remove from heat and transfer to a mixing bowl. Stir in sugar, eggs, and vanilla, blending thoroughly.
  3. Mix in cocoa powder, flour, salt, and baking powder. Stir in chopped chocolate pieces. Spread batter into prepared baking dish.
  4. Bake 40 to 45 minutes, or until a knife or toothpick inserted 2″ from edge comes out clean.

*re-posted from my old blog, Cucina Fresca*