Wings of Death
When my cohorts at ES asked me to develop a deadly but delicious Halloween recipe, I thought it would be the perfect opportunity to try out my brand new bottle of Bacon Hot Sauce. Because if you’ve ever asked yourself, “What makes any dish better—bacon or hot sauce?” clearly you know the answer is both.
Although there’s no actual bacon in the hot sauce, it has an interesting smokehouse-style kick. In the spirit of Halloween, I used the hot sauce for a ghoulish creation that may knock a few years off your life in one sitting.
Wings of Death
Chicken wings wrapped in spicy capicola and slathered in bacon hot sauce
2 dozen chicken wings, patted dry
1 bottle of bacon hot sauce (5 oz.)
1 stick of unsalted butter (8 tablespoons)
salt & pepper
24 thin slices of hot capicola
Preheat oven to 425F.
Melt 6 tablespoons of butter. Toss with chicken wings and a generous pinch of salt and pepper. Place on lined cookie sheet in pre-heated oven for 12 minutes, turning halfway through.
Meanwhile, melt additional 2 tablespoons of butter and combine with hot sauce in a medium-size bowl. (Be sure to use a different bowl than the one you started out with, or Salmonella may become your trick-or-treat buddy and this Halloween could be your last.) Toss chicken wings with butter-hot sauce and carefully wrap each wing or drumette with a piece of capicola. Brush with hot sauce and return to oven for an additional five minutes or until crispy.
Serve with an ice cold craft beer and extra hot sauce for dipping.