Wings 2 Ways

  • Serves: 2
  • Cook Time: 30 minutes
  • 5 pound Chicken Wings
  • 2 tablespoon Charissa
  • 0.25 cup Beth's Farm Kitchen Cherry Bomb Hot Sauce
  • 1 tablespoon Unsalted Butter, melted
  • 0.25 teaspoon Cayenne Pepper
  • 0.25 teaspoon Freshly Ground Black Pepper
  • 0.25 teaspoon Kosher Salt
  • Celery (cut into sticks)
  • Carrots (cut into sticks
  1. For the buffalo sauce, mix melted butter, cayenne pepper, freshly ground black pepper and kosher salt in a medium bowl.
  2. Let stand for 5 minutes.
  3. Whisk in hot sauce; keep warm. This can be done ahead and kept in the refrigerator for approximately one week. Reheat before using.
  4. Preheat the oven to 400 degrees. Set a wire rack inside each of 2 large rimmed baking sheets.
  5. Divide wings between prepared racks and spread out in a single layer.
  6. Bake wings until cooked through and skin is crispy, 45-50 minutes.
  7. Place half the wings in buffalo sauce; toss to coat.
  8. Place the other half of the wings in a bowl with the cHarissa; toss to coat.
  9. Serve with cut celery and carrots.
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