Yield: Serves 4-6
1 cup Frank’s Red Hot™
1 cup olive oil
¼ cup clarified butter
¼ cup minced garlic
1 ½ lbs. chicken wing drummettes
¼ cup BBQ spice mixture*
Kosher salt if your spice mix doesn’t include salt
*use your favorite supermarket rub or order one from World Spice Merchants in Seattle
In a large bowl, mix together the hot sauce, oil, butter and garlic until well incorporated. Add the drummettes and toss to coat. Sprinkle chicken with some of the BBQ spice blend and mix again. (If the blend doesn’t include salt, sprinkle with salt as well.) Cover and marinate for several hours or overnight if possible.
Oven Temperature: 570-600 degrees
Flame Height: 4
Using tongs, arrange chicken evenly on an aluminum sheet pan, leaving remaining marinade in the bowl to use later for basting. Sprinkle with more spice mixture. Bake in the center of the oven and roast for about 5 minutes. Rotate pan 180° and roast for another 5 minutes. Pull pan to the mantle, stir with tongs and baste with little bit of the reserved marinade. Return to the oven and continue to roast until wings are well crisped, rotating as necessary. The internal temperature should reach 175° F.
Arrange hot wings on a platter and hit one last time with spice rub and salt before serving.
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