Run With The Fishes

4lbs chicken wings

For Sauce:
2 TBS butter
12 oz (one large bottle) of Lousiana “Red Hot” sauce
1 small bottle of Tabasco
1 tbs honey or maple syrup
1 pinch of garlic powder
1 dash or Worcestershire sauce
1 dash of soy sauce
1 TBS (or more) of ketchup

Separate wings at joints.
Discard tips

Bake at 400 on greased cookie sheet for 45 minutes turning about half way through.

Melt butter in saucepan. Stir in remaining ingredients for sauce. Simmer for about 20 minutes. Fumes will be potent. Make sure your kitchen is well ventilated. If you want thicker sauce, dissolve 1 tsp corn starch into 1 tbs cold water then add into sauce. Simmer about 5 minutes. If the sauce it too spicy (why are you eating buffalo wings again?) you can add in more butter.

Put sauce and baked wings in a container that you can seal tightly, then shake it all together. Pour onto a tray and serve with celery and blue cheese dip.

Usually, I make half hot wings and half bbq wings for the kids.