1bottle Red Hot original hot sauce, or 1 1/2C of your favorite variety
1Tbspgarlic
Salt and Pepper to taste
Instructions
Preheat oven to 400F°. Spread chicken out in a deep baking dish. Bake for 30 minutes. Flip wings at the 15 minute mark. Meanwhile, chop and remove seeds from all peppers, add to a small bowl. Chop garlic, add to the peppers.
Melt butter in a medium saucepan or double boiler. When your butter is melted, add hot sauce, peppers and garlic. Stir to combine. Stir mixture occasionally. When the peppers have softened, remove from heat. Carefully pour pepper mixture into a blender. Blend until smooth. The sauce should be a nice bright orange color now if you used similar peppers as I did.
At the 30 minute mark for your chicken, flip wings and cover with hot sauce. There is enough sauce to coat nearly twice as much chicken depending on your pan. If you wish to add more than 2lbs of chicken, know that it will still work without altering the sauce recipe but you will need to rotate and check the chicken more especially once the sauce has been added to the dish. Bake for an additional 15-25 minutes or until the chicken is fully cooked. You want the temperature to get to at least 180F°.
Serve warm with a side of bread and milk.
Notes
Different hot peppers may be used. Use what you have available to you. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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