Classic Hot Wings

For those of you who could care less about Valentine's day, but are lamenting the loss of football Sundays, go ahead and crack open a beer and soothe your broken heart with a batch of these excellent hot wings. This super simple recipe is adapted from Grace Parisi's, check out her variations: Thai green curry, maple-chipotle, etc., at Food & Wine. The active time is all of ten minutes, and you'll be ready to dig into these classically crispy and hot wings in just under an hour. Don't worry, it'll be kick-off time before you know it!








Hot Wings
serves about 4

2 lb chicken wingettes and drumettes
1 t. salt
2 T unsalted butter
2 1/2 T red hot sauce

• Preheat the oven to 500°. Line a large baking sheet with foil and grease lightly with canola oil.
• Place chicken on baking sheet, sprinkle with salt and toss with a bit more oil to coat. Spread chicken in a single layer and roast for 45 minutes, turning once or twice, until browned and crispy.
• In a medium stock pot, melt butter. Add hot sauce and stir to combine. Turn off heat and add cooked chicken; toss to coat completely.
  
• Enjoy!