This is a great wing recipe based on what I am told is the original recipe from Buffalo. We have given it our own local twist by using KaBob’s Kick’en Cherry Hot Sauce. This is a quick and easy recipe with mild to medium heat. You can spice it up to meet individual tastes.
- 1 bottle Cherry Republic KaBOB’s Kick’en Cherry Hot Sauce
- ½ cup butter (1 stick)
- 1 ½ T white Vinegar
- 1/ tsp Worcestershire Sauce
- ½ tsp Cayenne Pepper
- ¼ tsp Garlic Powder
- Salt to taste
- Pepper to taste
- 3 Lbs chicken wings
In a small saucepan, mix Kabob’s, butter, vinegar, Worcestershire, Cayenne Pepper, Garlic Powder and salt. Melt butter and stir until sauce begins to bubble. Remove from heat.
Split wings in three sections. Throw away the tips. Place wings on a foil-lined pan. Brush with olive oil; sprinkle with salt and pepper.
Broil wings for 20 to 25 minutes. Flip wings about halfway through cooking to make sure they are browned on both sides with nicely crisped skin.
Place wings in bowl and cover with sauce. Toss wings to coat. If you need more heat, add additional cayenne, Kabob’s or your favorite hot sauce to taste. Serve warm with celery and a blue cheese dip.