Empowering your palate: Spicy-garlic Hot Wings

  • Published
  • By Tech. Sgt. Kevin Wallace
  • 100th Air Refueling Wing Public Affairs
RAF MILDENHALL, England --  As promised, this is the first recipe to help empower your palate.

For today, let's learn about making a hot wing sauce that, while it won't light your intestines on fire, is flavorful and appetizing. So here it is, Week One's recipe is Spicy-garlic Hot Wings, the author's own recipe that he believes tastes very much like the popular wings at Buffalo Wild Wings.

Preparation time: 5 minutes
Cooking time: 25 minutes
Portions: 4

Ingredients
1. Chicken wings
2. 1 egg yolk
3. 2 (10 ml) teaspoons water
4. 2 tsp cornstarch
5. 1 Cup (240 ml) hot cayenne pepper sauce
6. 1/3 Cup (80 ml) vegetable oil
7. 1 tsp sugar
8. 1 tsp garlic powder
9. ½ tsp ground black pepper (5 ml)
10. ½ tsp cayenne pepper
11. ½ tsp Worcestershire sauce

Sauce
1. Combine all ingredients except the egg yolk, water and cornstarch in a small saucepan. Mix the ingredients well and then cook over medium heat until boiling. Reduce the heat and simmer for five minutes. Remove pan from the heat and allow it to cool, uncovered, for 10 minutes.

2. While the sauce cools, vigorously whisk egg yolk with two teaspoons of water in a medium bowl for about two minutes or until the color is pale yellow. Whisk in cornstarch until dissolved.

3. Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while whisking rapidly. This will create a thick, creamy mixture that will prevent the oil from separating. Cover the sauce and chill it. Next, cook the chicken wings as below.

Chicken Wings
1. Heat a deep fryer to 350 degrees Fahrenheit (180 deg. Celsius).

2. Drop the wings into the oil and fry 10 to 12 minutes, or until the wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.

3. Put the wings into a plastic container with a lid. Add the sauce to the container, put the lid on, and give it a good shake.

(Note: consider baking chicken strips instead - it's a tasty, but healthy substitute.)

Sergeant Wallace's tip:
"Garnish your plate with fresh celery and a squirt of ranch or blue cheese dressing. Oh yeah, get plenty of napkins ready, you'll need 'em!"

Editor's note: No federal endorsement intended or implied.