Winning Wings with AFC or NFC Sauce

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#10438

serves/makes:

ready in:
30-60 minutes

ingredients

3 pounds chicken wings
2 tablespoons vegetable oil
salt and freshly ground black pepper, to taste

AFC Sauce
1/2 cup hot red pepper sauce
1/2 cup mayonnaise (can use low-fat)

NFC Sauce
1/4 cup ketchup
2 tablespoons light or dark brown sugar
1 tablespoon cider vinegar or white vinegar

directions

Adjust oven rack to upper-middle position. Heat oven to 450 degrees F. Set a large wire rack over a large, foil-lined shallow pan, such as a jellyroll pan.

Toss wings in a large bowl with oil, salt and pepper. Arrange in a single layer on the rack. Roast until golden brown, about 40 minutes.

Use tongs to remove wings to a bowl full of one of the sauces. Toss to coat. Remove rack from pan and pour off rendered chicken fat.

Dump wings directly onto foil-lined pan. Continue to cook until glaze has set, 8-10 minutes longer.

For AFC Sauce: Mix together in a large bowl. For super-hot wings, increase hot sauce to 10 TBS. Note: Tabasco is hotter than many other brands of pepper sauce, so decrease the amount if you use that brand.

For NFC Sauce: Mix all ingredients in a large bowl. Set aside until wings are ready to be tossed.

Recipe Source: the Pam Anderson column in the USA WEEKEND magazine of our local paper the weekend before the Super Bowl.