This Recipe uses my Red Chile Hot Sauce - it's a favorite. We keep it on the tables at Frontera Grill. If you can't find it in your supermarket you can substitute Tamazula or Valentina.
INGREDIENTS
- 24 chicken wings, tips discarded, split at the joint
- Vegetable oil
- Salt
- Freshly cracked black pepper
- 1/4 cup butter
- 1 5-oz bottle Frontera Red Chile Hot Sauce, Tamazula, or Valentina
- Toasted sesame seeds, for garnish
INSTRUCTIONS
Heat oven to 425 degrees. Coat chicken wing pieces in oil and season with salt and pepper. Arrange in a single layer on a wire rack set over a sheet pan. Roast chicken wings, turning once, until cooked through and skin is nice and crispy, about 20 minutes. Remove from oven.
Heat butter and hot sauce in a large skillet until butter is melted. Add wings to sauce mixture and toss to coat wings thoroughly. Arrange on a warm platter and sprinkle with sesame seeds. Serve with plenty of napkins.
