Hot wangz

It feels so good to say that we have been cutting down on our fast food intake! Let me tell you, with life, jobs, kids, etc. it’s so easy to get defeated and pick-up/order something to eat. Some days after work I literally just want to crawl into bed (oh, and I have actually done that a few days last year, but thank God for summer vacation). When we do get take out I try not to go to chain restaurants because I know they are focused more on quantity than quality. So to fill this void, we’ve been trying to make our own versions of our favorite fast food dishes at home! It’s ironic because these dishes aren’t the fastest meals to make, but they are delicious and by making them at home I know that we are cutting soooo many calories. 

Below I am going to share one recipe we have been tweaking at, hot wangz aka wing dings with hot sauce. It’s such a favorite all around for us because I FINALLY realized that I live in a house full of car-ni-vores: bacon, chicken, even turkey does not stand a chance! I can eat my own small share of meat, but honestly I can also be okay without it.

Here’s what you’ll need to make the most delicious hot wangz: 

  • Bag of wing dings
  • Vegetable oil (or the variety you prefer)
  • Hot sauce (Frank’s)
  • One stick of butter 
  • Salt
  • Pepper
  • Paprika
  • Cayenne Pepper
  • Hot pepper flakes
  • Onion powder 

Once you gather all your ingredients, you’ll just need to grab your oven…oh, wait that’s there already. Well get a frying pan, baking pan, mixing bowl, tongs, and paper towels (an essential). 

                             Directions: 

  1. Make sure your wing dings are already thawed out. If not, soak them in cold water or defrost them in the microwave. 
  2. Season your wings with spices: salt, pepper, and onion powder. Completely cover chicken with paprika so that it gets a nice brown color once you fry it. Depending on the level of heat you want, add 1-2 teaspoons of hot pepper seeds and 1/2- 1 teaspoon of cayenne pepper. (If you desire, marinate the chicken in the seasoning for 30 minutes in refrigerator or until ready to cook.)
  3. Once you have seasoned the chicken to your liking, get your frying pan and turn the heat to medium high heat. It is crucial that you allow the pan to warm evenly before adding the oil or your chicken will cook unevenly (nobody go time for that!). Once the pan has warmed for a minute or two, add your oil to the pan. There should be about 1/2 inch of oil in the pan (a little more than enough to cover the bottom of the pan). 
  4. Allow the oil to heat for a few minutes. Test to see if it is warm enough by flicking a tiny amount of water onto the oil. If it bubbles you’re good to go! If not, wait another minute and then test again. 
  5. Carefully add your chicken to the pan, being sure to give piece enough room to “breathe“. (You may have to cook them in batches depending on how filled your pan gets). The chicken should cook on each side about 7-10 minutes/until it’s nice and crispy (the crispier the better for us). While your chicken is cooking, preheat your oven to 350 degrees. 
  6. Layer and lay your paper towel on your baking sheet and place cooked chicken on top to drain some of the oil off. While the chicken is draining you can make your sauce. In your mixing bowl combine the stick of butter with 2 cups of the hot sauce and put in the microwave for 1-2 minutes, until the butter is completely melted into the sauce. Be sure to mix tother the butter and hot sauce for a even coating for your chicken. 
  7. Place your chicken wings into your mixing bowl and toss them around in the sauce. When the chicken is evenly coated with the sauce it’s time to bake in the goodness! Lay the wings evenly on your baking pan and bake them for 5-7 minutes. 
  8. At last, eat and enjoy your “homemade fast food”!!

Variations:

  • I make some barbecue hot wings for the kids and myself if I’m not feeling like all the spociness of the wings. Just use little to none of you hot sauce mixture and/or smother with Sweet Baby’s sauce instead. 
  • You could also bread your chicken by coating it with egg and then flour after seasoning. 
  • Use a different parts of the chicken, such as breasts or thighs if you don’t feel like dealing with bones. It will be much easier to quickly eat them this way (warning)!
  • Instead of baking in the flavor from the sauce, you could take those wonderful pieces straight to your plate or belly. I’ve done this plentttyy of times.