Try Homemade Chicken Wings!

Chicken wings have fast become a favorite snack food for Americans from coast to coast. Their mass appeal comes from our love for chicken first, and from the variety of flavors the wing sauce can take on. From honey garlic, to jamaican jerk, to just plain Hot, there is no limit to creating a hot wing sauce recipe.

The chicken wing craze began at Anchor Bar in Buffalo, New York in 1964. Teressa Bellissimo, the bar's owner, needed a late night snack to prepare for her son's hungry friends. She took the chicken wings, a part of the chicken usually used in the stock pot for soup, deep fried them, and coated them with a tasty hot sauce. The boys loved them and Buffalo Wings were born.

Today, chicken wings are served at restaurants across the world, and many of today's finest chefs have put their signature on the tasty and fiery snack. Following is a version I'm sure you will enjoy.

Spicy Chicken Wings

from Byron Bay Chilli Company

Ingredients:
2 kilos chicken wings (4.4 lbs)
1 tsp crushed ginger
1 tsp crushed garlic
1/2 tsp salt
1/2 cup vinegar of your choice
1/4 cup Byron Bay Chilli Co Spicy Sweet Chilli Sauce w/ Lemongrass
1/4 cup Byron Bay Chilli Co Red Cayenne Chilli Sauce w/ Lime

Procedure:
- Cut the wings at the two joints and discard the wing tips.
- Mix all the ingredients in a bowl or pot large enough to hold all the chicken. Add the chicken, making sure all the surfaces get coated with marinade.
- Stick in the fridge and leave it there as long as you can stand it, then bake in an oven at around 200º C (392º F) for about 30 minutes.
- Remove from the oven, drain the liquid, then return to the oven for another 30 minutes or so.
- If you have leftover marinade, you can brush it on during the interval. The idea is to make them sort of crunchy.

Many thanks go out to John Boland of Byron Bay Chilli Co. for sharing his delicious chicken wing recipe. His Australian company sells a wide range of hot sauces and salsas, available across the globe.

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