These wings are flavorful and spicy! Feel free to adjust the heat level to your personal taste. Serve with carrot sticks, celery, and a Blue Cheese or Ranch dip.
Preheat oven to 450.
Ingredients chicken:
24-26 chicken wing pieces (drumettes & wingettes), rinsed and patted dry.
3 Tbsp of cornstarch
1 Tbsp flour.
1 tsp of Italian seasoning.
1 tsp sweet paprika.
1 tsp cayenne.
1 tsp red pepper flakes.
1/2 tsp each: salt & pepper.
Ingredients sauce:
2 Tbsp olive oil
1 medium onion, fine dice.
1 tsp cayenne
1 tsp smoked paprika (*smoked, not regular)
2 tsp Tabasco sauce
2-3 tsp Worcheshire sauce
1 jar of Due Cellucci Arrabbiata Sauce
1 tsp each: cumin, turmeric, oregano.
1/2 tsp red pepper flakes.
2-3 Tbsp of unsalted butter.
Preparation chicken wings:
1. Add all dry ingredients to a large ziplock bag, close and give a shake or two.
2. Add rinsed and patted dry chicken to bag, shake numerous times to coat chicken pieces well, pressing seasoning mix into the crevices. *Note: if you feel dry ingredients aren’t sticking well, feel free to first toss chicken pieces in a little bit of olive oil, then reintroduce back to seasoning bag.
3. Spread the coated chicken onto a large rack, on a baking sheet – ideally, you want chicken raised off of the baking sheet itself.
4. Bake high at 450 for about 15-20 minutes, turning both the baking sheet and chicken pieces halfway through.
5. While chicken is cooking, start the sauce preparation below.
6. Remove crispy chicken from oven, set aside and continue with sauce. Keep oven on, reduce to 375
Preparation sauce:
1. Sauté diced onion in olive oil until soft, about 5-7 minutes. (Use a deep sauce pot as you will be using an immersion blender.)
2. Add in cayenne and smoked paprika, stir.
3. Add in one jar of Due Cellucci Arrabbiata Sauce, Tabasco, Worcestershire sauce, cumin, red pepper flakes, and turmeric.
4. Use an immersion blender in the pot to blend away most of the chunkiness and get a smoother sauce, continue simmer.
5. Add in cold butter and keep stirring until you have a silky sauce to coat chicken.
With tongs, coat the crispy chicken pieces in the sauce and place them back on baking sheet (rack no longer needed, wipe away any crumbs from the previous cook, grease pan lightly.) and bake for another 8-10 minutes, remove and serve.
Optional: cut up celery and carrot sticks and make a favorite (or use store-bought) blue cheese or ranch dressing.
