Recipes

Tabasco Marinated Chicken Wings with Creole Sauce

Photo by Cyle Suesz
yields

6-8 appetizer servings

    Chicken Wings
  • 1 cup white wine vinegar
  • ½ cup light brown sugar
  • 3 tablespoons Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper
  • 4 teaspoons salt
  • 1 teaspoon dried oregano
  • 6 tablespoons honey, divided
  • 2 pounds chicken wings, split into two pieces
  • Creole Sauce
  • ½ green pepper, seeded and chopped into ½-inch dice
  • 3 scallions, roughly chopped
  • 1 rib celery, roughly chopped
  • 2 cloves garlic, roughly chopped
  • ⅓ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 1½ teaspoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon file powder
  • ⅛ teaspoon cayenne
steps

Chicken Wings

  1. Combine all ingredients except two tablespoons of honey and chicken wings in a large resealable plastic bag. Add wings and toss well to coat. Cover and refrigerate 4−5 hours or overnight.
  2. Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil and place a cooking rack on top of foil. Lightly oil the rack or spray with nonstick cooking spray. Drain marinade from chicken into a small saucepan and cook over high heat until marinade thickens a bit and reduces by half, about five minutes. Place wings on prepared rack and brush with the reduced marinade, using all of it.
  3. Bake wings for 50 minutes, turning halfway through. Turn wings again and brush with remaining 2 tablespoons of honey. Continue to roast until deep golden brown, about 10 minutes. Serve hot with Creole Sauce.

Creole Sauce

  1. Place green pepper, scallion, celery, and garlic in the bowl of a food processor and process for a minute to pulse the vegetables into small pieces. Add all remaining ingredients and process for one to two minutes until incorporated. Cover and refrigerate.
  • from Ellen Gansen, Charleston, SC

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