Happy Memorial Day weekend! The last Monday of September is upon us which means it’s time for all Americans to come together and pay tributes to the men and women who have died fighting for our freedom!
Originally known as Decoration Day, Memorial Day dates back to the Civil War era, officially becoming a federal holiday in 1971. It’s certainly steeped in military history and while many Americans pay their respects by visiting cemeteries and memorials, it’s also a hell of a holiday for a barbecue. After all, Memorial Day unofficially marks the beginning of summer, right?
So, to help get y’all ready for this weekend, we’ve prepared you a recipe for one of the most American dishes one can conceive of: Chicken Wings. Sure, wings are a classic American staple but that doesn’t mean they’re always done right. But don’t worry, if you follow our instructions closely, this recipe will deliver that perfect balance of crispy and juicy, with a whole bunch of Small Axe heat packed into every wing.
- 5 pounds whole chicken wings (cut into pieces)
- 1 cup The Bronx Red Sauce hot sauce
- 1/2 cup unsalted butter (or margarine)
- 2 tablespoons white vinegar
- 1 tablespoon brown sugar
- Optional: cayenne pepper to taste for spicier wings
- Optional: salt to taste
- Preheat oven to 450 F.
- If necessary, cut whole wings into two pieces, discarding the tips. Keep in mind that one wing makes two pieces: the “flat” and the “drum.”
- Season the wings with salt and spread them out evenly on a baking pan. Do not crowd them and use two pans if necessary.
- Bake for about 20 minutes.
- Remove from the oven and turn the wings over. Cook for another 20 minutes until the wings are cooked through and well-browned.
- While the chicken wings are baking, mix the hot sauce, butter, vinegar, and brown sugar in a saucepan over medium heat.
- Bring it to a simmer, stir, then turn-off the heat. Taste the sauce and add more spice (cayenne pepper) to suit your taste.
- Transfer fully-soaked wings to a large mixing bowl. Pour sauce over the hot wings tossing with a spoon or spatula to completely coat.
- Let sit for 10 minutes and toss again. The chicken wings will soak in the sauce while resting.
- Toss one last time and transfer to a serving platter. For the fully authentic experience, serve with celery sticks and blue cheese dressing on the side.
The Bronx Red Hot Sauce is made with serrano peppers grown in more than 40 community gardens throughout The Bronx. Each bottle purchased directly supports the gardens and gardeners who grow peppers for this hot sauce.
These red peppers are left on the vine for 6 weeks longer to give them a more mature and vine ripe taste. Made with 6 all natural ingredients, it is the late-season peppers that give this Bronx Hot Sauce a smoother taste than the original Bronx Hot Sauce green.