For us Super Bowl means a lot of food, beer, wine and sweets. It should be declared a national holiday.  This year, my little sis hosted the event and the dicing,  chopping and slicing began around 11:00 a.m. The menu?

Turkey sliders, turkey meatballs, gumbo, jambalaya, baked brie, guacamole  and of course hot wings. Haes’ Super Bowl Hot Wings is everyone’s fave. Nothing beats tangy, spicy wings and ice cold beer in a frosted mug. Let the games begin.

haes’ super bowl hot wings

Ingredients

1. •1 Stick butter, melted
   

2. •1/4 Cup brown sugar
   

3. •1/4 Cup bottled hot pepper sauce (I usually use Frank’s Original)
   

4. •3 Tablespoons Tabasco sauce (Tabasco has the vinegar
   

5. kick you need)
   

6. •2 Cloves garlic, minced
   

7. •1 Teaspoon onion powder
   

8. •1 Tablespoon paprika
   

9. •1/4 Teaspoon chili powder
   

10. •1 Teaspoon cayenne pepper
    

11. •1 Teaspoon dried oregano
    

12. •1/2 Teaspoon salt
    

13. •1/4 Teaspoon black pepper
    

Instructions
Preheat oven to 425 degree F.   

If wings are frozen, make sure they’re completely thawed. Rinse and pat dry. Cut off wing tips

(I save the tips for stock).

Place the wings in a large bowl big enough to mix the wings with the sauce.

Heat a saucepan over medium. Melt butter and garlic. Stir until garlic gets soft. Add brown sugar, hot sauce, Tabasco sauce, garlic, onion powder, paprika, chili powder, cayenne pepper, oregano, salt and pepper. Stir over low heat for 5 minutes.
 

Reserve 1/4 cup to coat the wings after they’re done cooking. Add the sauce mixture to the wings and coat evenly. Cover and marinate for at least two hours.

Place the coated wings on a baking sheet lined with wax paper. Place the baking sheet in the middle of the rack and bake for 20 minutes. Flip the wings over and bake for another 20 minutes.

Putting It All Together
Transfer the wings to a big bowl. Drizzle the reserved sauce over the wings. Toss to make sure the wings are coated. Serve on a nice durable platter as it will get passed around quickly!

Serve with celery and carrots sticks and blue cheese dipping sauce.

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