More TV Nibbles

A friend's uncle owned a sports bar and restaurant where I spent too many hours during my youth.  We played pool and darts, and danced away the evenings.  During Sunday afternoon football games we ate endless baskets of house-fried chips and salsa, and the best chicken wings I've ever had.  The wings were deep-fried then tossed in one part melted butter and one part hot sauce, and served with a side of ranch dressing.

To play with that butter and hot sauce theme, I seasoned a dozen wings in a thick coating of Old Bay Seasoning, then drenched them in 3/4 of a stick of melted butter into which I whisked lots of Sriracha.  Because they are baked rather than fried, I can almost convince myself that these are the healthy alternative to the deep-fried version.  Get the recipe here.  Serve them with red pepper strips and lots of sour cream and Penzey's Peppercorn.

Butter and Sriracha Wings
12 chicken "wings and drummies"
Old Bay Seasoning
3/4 stick melted butter
1 tablespoon Sriracha hot sauce

Allow chicken to sit at room temperature about 15 minutes to take the chill off. Pat wings dry with paper towels, then season generously with Old Bay. Whisk together butter and hot sauce in a large mixed bowl. Toss chicken in butter.

Bake chicken in pan with high sides at 350 degrees for about 30 minutes. Remove chicken and place rake over pan. Place chicken on rake about 1 inch between each piece. Increase oven temp to 400 degrees and return chicken to oven. Cook until crispy and completely cooked, about 10 minutes.

Serve with your favorite salad dressing or vegetable dip.