Bone Suckin' Wings

Bone Suckin' Wings

Wings are a forever favorite for me and Conner.  He is definitely a "spice enthusiast" where as I am happy with mild.  This wing recipe is a nice middle ground.  We began by making a spicy brine and cleaning the wings.  We threw the wings into the brine and let it sit in the refrigerator for 6 hours.  We recommend brining the wings for 2-8 hours. Keep in mind the longer you let them brine the juicer they will become. We took the wings out and pat them dry, being sure to leave some of the spices on.  Conner then baked the wings at 400 degrees for 25 minutes.  We took them out, flipped them, and baked for another 20 minutes.  Honestly the brine was so good I could have eaten the wings naked.  However, we had some Bone Suckin' Wing Sauce Conner was dying to try.  We tossed the wings in the sauce and baked for another 12 minutes at 350 degrees .  They came out falling off the bone and were absolutely DELICIOUS (Conner's favorite adjective)!  

Ingredients:

4 cups of water

1 cup white vinegar

1 cup salt

1/2 cup sugar

2 TBS crushed aleppo pepper (or red pepper flakes)

2 TBS  dry habanero pepper blend (The Spice and Tea Exchange)

Directions:

1. Clean wings

2. Brine wings in refrigerator for 6 hours (recommended)

3. Take wings out and pat dry (leaving some spices on wings)

4. Arrange onto a pre-oiled pan

5. Bake at 400 degrees for 25 minutes

6. Flip wings

7. Bake for another 20 minutes

8. Toss wings in preferred sauce (Bone Suckin' Wing Sauce )

9. Bake for another 12 minutes at 350 degrees

10. Enjoy!

Now that the weather is getting warmer, we will also try grilling the wings before tossing.  Either way, this brine and sauce combo is incredible! Comment below your favorite way to make wings baked, grilled, or fried!