I don’t care for chicken wings but they’re my husband’s and son’s favorite. Found a 12 pack of chicken wings on reduce sale for $5.40, broken down was 24 wings.

I dried them out on a rack in my fridge a day. Today mixed up a mixture of equal parts corn starch/flour with seasonings (salt pepper parika garlic powder) and dredged the wings in the dry mixture.

I have a habenero plant that gave a few peppers, i blended them down today with a red bell pepper, and leftover serranos and jalapenos from the fridge and rehydrated guajillo peppers with lime juice and vinegar. A pepper mash basically.

Took the pepper mash and heated it with butter and franks redhot, and mikes hot honey because why not, melted and blended it together for the wing sauce.

I fried the flour/cornstarch wings in avocado oil. Pulled them to drain, then sauced them and fried them again. Then sauced them again.

I like this method, they looked beautiful, though the dutch oven I fried in took a beating… not excited to clean that, but man the house smells good.

My family enjoyed them, and I’ve plenty of pepper mash left for my spicy beans later this week.

Also took the wing tips and made a small batch chicken stock for a later purpose. It came out much better than I thought it would, don’t sleep on those wing tips, its gold

I don’t care for chicken wings but they’re my husband’s and son’s favorite. Found a 12 pack of chicken wings on reduce sale for $5.40, broken down was 24 wings.

I dried them out on a rack in my fridge a day. Today mixed up a mixture of equal parts corn starch/flour with seasonings (salt pepper parika garlic powder) and dredged the wings in the dry mixture.

I have a habenero plant that gave a few peppers, i blended them down today with a red bell pepper, and leftover serranos and jalapenos from the fridge and rehydrated guajillo peppers with lime juice and vinegar. A pepper mash basically.

Took the pepper mash and heated it with butter and franks redhot, and mikes hot honey because why not, melted and blended it together for the wing sauce.

I fried the flour/cornstarch wings in avocado oil. Pulled them to drain, then sauced them and fried them again. Then sauced them again.

I like this method, they looked beautiful, though the dutch oven I fried in took a beating… not excited to clean that, but man the house smells good.

My family enjoyed them, and I’ve plenty of pepper mash left for my spicy beans later this week.

Also took the wing tips and made a small batch chicken stock for a later purpose. It came out much better than I thought it would, don’t sleep on those wing tips, its gold

I don’t care for chicken wings but they’re my husband’s and son’s favorite. Found a 12 pack of chicken wings on reduce sale for $5.40, broken down was 24 wings.

I dried them out on a rack in my fridge a day. Today mixed up a mixture of equal parts corn starch/flour with seasonings (salt pepper parika garlic powder) and dredged the wings in the dry mixture.

I have a habenero plant that gave a few peppers, i blended them down today with a red bell pepper, and leftover serranos and jalapenos from the fridge and rehydrated guajillo peppers with lime juice and vinegar. A pepper mash basically.

Took the pepper mash and heated it with butter and franks redhot, and mikes hot honey because why not, melted and blended it together for the wing sauce.

I fried the flour/cornstarch wings in avocado oil. Pulled them to drain, then sauced them and fried them again. Then sauced them again.

I like this method, they looked beautiful, though the dutch oven I fried in took a beating… not excited to clean that, but man the house smells good.

My family enjoyed them, and I’ve plenty of pepper mash left for my spicy beans later this week.

Also took the wing tips and made a small batch chicken stock for a later purpose. It came out much better than I thought it would, don’t sleep on those wing tips, its gold

I don’t care for chicken wings but they’re my husband’s and son’s favorite. Found a 12 pack of chicken wings on reduce sale for $5.40, broken down was 24 wings.

I dried them out on a rack in my fridge a day. Today mixed up a mixture of equal parts corn starch/flour with seasonings (salt pepper parika garlic powder) and dredged the wings in the dry mixture.

I have a habenero plant that gave a few peppers, i blended them down today with a red bell pepper, and leftover serranos and jalapenos from the fridge and rehydrated guajillo peppers with lime juice and vinegar. A pepper mash basically.

Took the pepper mash and heated it with butter and franks redhot, and mikes hot honey because why not, melted and blended it together for the wing sauce.

I fried the flour/cornstarch wings in avocado oil. Pulled them to drain, then sauced them and fried them again. Then sauced them again.

I like this method, they looked beautiful, though the dutch oven I fried in took a beating… not excited to clean that, but man the house smells good.

My family enjoyed them, and I’ve plenty of pepper mash left for my spicy beans later this week.

Also took the wing tips and made a small batch chicken stock for a later purpose. It came out much better than I thought it would, don’t sleep on those wing tips, its gold

I’ve never thought of making stock with the tips. Good tip!

I’ve never thought of making stock with the tips. Good tip!

I don’t care for chicken wings but they’re my husband’s and son’s favorite. Found a 12 pack of chicken wings on reduce sale for $5.40, broken down was 24 wings.

I dried them out on a rack in my fridge a day. Today mixed up a mixture of equal parts corn starch/flour with seasonings (salt pepper parika garlic powder) and dredged the wings in the dry mixture.

I have a habenero plant that gave a few peppers, i blended them down today with a red bell pepper, and leftover serranos and jalapenos from the fridge and rehydrated guajillo peppers with lime juice and vinegar. A pepper mash basically.

Took the pepper mash and heated it with butter and franks redhot, and mikes hot honey because why not, melted and blended it together for the wing sauce.

I fried the flour/cornstarch wings in avocado oil. Pulled them to drain, then sauced them and fried them again. Then sauced them again.

I like this method, they looked beautiful, though the dutch oven I fried in took a beating… not excited to clean that, but man the house smells good.

My family enjoyed them, and I’ve plenty of pepper mash left for my spicy beans later this week.

Also took the wing tips and made a small batch chicken stock for a later purpose. It came out much better than I thought it would, don’t sleep on those wing tips, its gold

Wing tips are seriously underrated for stock! They have tons of collagen that makes for a rich broth. I keep a freezer bag where I toss all chicken scraps (backs, necks, wing tips) until I have enough for a proper batch. Add a splash of apple cider vinegar when simmering to help extract more minerals from the bones. Works amaizng for risottos and soups.