Atomic Trio Hot Wings? Seriously Julia? Way to be original. However “burn ya bum for dayz” wings definitely would not have been K-rated.
But let me tell you, these wings are anything but PG.
Don’t start wiping the sweat off your upper lip just yet though. These wings have a sophisticated spice. A heat with manners so to speak. The kind of heat that allows a bite without feeling like you need to rub a tub of vaseline onto your lips post consumption. It’s a bite that keeps on giving. The flavors only get stronger with each chew and the spice caps off before it becomes unbearable. It leaves you wanting more, and more and more and more and more. Need I say more?
Don’t answer that.
They are the kind of wings that when bitten into a Dos Equis appears in your hand, your beard suddenly becomes patchless, your voice a little deeper, and you are suddenly fluent in five different languages.
And if that doesn’t convince you then I’m SOL.
Whole habaneros & jalapeños are key to the perfect spice here. Don’t go picking out the seeds and membranes. This marinade needs it. The fact that these hot peppers are part of the marinade and not the sauce makes a world of a difference. You don’t want to eat this as a sauce. You would probably die. Or at least I know I would die. And if you didn’t die immediately from the first bite, you definitely would not be able to survive your first bathroom run the next morning (if you catch my drift).
I used local craft beer for the marinade (Schlafly Kolsch), so support a fellow brewer near you and do the same! Or don’t. But I suggest you do 🙂
Marinating for at least 24 hours ensures good flavor through out the meat. Never a dull moment.
I grilled these bad boys. However if grilling is just simply NOT an option for you, you can fry or bake/broil. But grilling is key if you want to achieve a smoky flavor, crisp skin & juicy meat.
Franks hot sauce is really the most perfect no maintenance sauce out there, and it works incredibly well with this recipe. HOWEVER you can easily just eat these naked with salt & pepper OR really any other sauce…. My brother in law made this crazy good spicy/sweet bourbon sauce that was KILLER over these wings. However that sauce recipe is coming soon…… Look for it on instagram this weekend.
RECIPE UPDATE FOR OVEN :
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Place wire racks on top of lined baking sheet. Spray with a little bit of oil. Place wings on top of wire rack and place in oven for 40-50 minutes or until skin is nice and crispy. Remove, toss in desired sauce (or leave naked) and serve!
- 3½ lb (or 3 packages) drummettes (small wings)
- 2 habaneros, whole
- 2 jalapeños, whole
- 7 cloves of garlic
- 1 tbsp vegetable oil
- ½ cup beer (I used Schlafly Kolsch)
- 1 tsp paprika
- 2 tsp salt
- 1 tsp garlic powder (I prefer California style)
- Franks Hot Sauce + 2 tsp melted butter
- Place all marinade ingredients in a food processor, and process until fine chunks. Add wings to a plastic ziplock bag and then add marinade.
- Shake bag until all wings are coated and place in fridge for 24-48 hours. Shaking every 12 hours.
- Once wings are done marinating, remove from fridge 10 minutes before grilling.
- Set grill to medium heat and place wings directly on grill for about 16 minutes (lid closed). Turning wings over half way through.
- Remove from heat and wrap in tinfoil to keep warm.
- Prep sauce and then pour all over wings. Serve alone or with some bleu cheese / ranch dressing.