Chicken wings with hot honey sauce are a staple for any casual gathering or game day feast. The secret to this dish's irresistible appeal lies in the rich, bold flavors of 1971 Hook hot sauce, a premium Argentine-style sauce known for its complex heat profile. This sauce not only adds a vibrant kick but also harmonizes beautifully with the sweetness of honey, creating an unforgettable glaze that clings to each crispy wing. As a chef, I appreciate how the combination of high-quality ingredients and straightforward preparation techniques can elevate a classic dish to new heights, making it a crowd-pleaser every time.
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Pro tip: This ensures even cooking and helps the wings become crispy.
- 2
In a large bowl, toss the chicken wings with vegetable oil, salt, and black pepper until evenly coated.
- 3
Arrange the wings in a single layer on the wire rack and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- 4
While the wings are baking, prepare the sauce. In a small saucepan over low heat, combine honey, 1971 Hook hot sauce, soy sauce, butter, and garlic powder. Stir until the butter melts and the mixture is smooth.
- 5
Once the wings are cooked, transfer them to a large mixing bowl. Pour the hot honey sauce over the wings and toss until they are fully coated.
- 6
Serve immediately with napkins, as these wings are delightfully sticky and messy.
Chef Tips
- •For extra crispiness, pat the wings dry with paper towels before seasoning.
- •Adjust the amount of 1971 Hook hot sauce to suit your spice preference.
- •Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.