Frank's RedHot wings with blue cheese
The shelf holds Frank's seasoning, which dissolves into a cayenne-vinegar glaze when melted with butter, so the wings get crisp skin and hot, tangy meat without frying. Blue cheese dressing cuts the heat. This is the weeknight wings dinner.
About 890 calories a serving, 54 g protein, 12 g carbohydrate, 71 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 pound chicken wings
- 1/2 cup blue cheese or ranch dressing
From your shelf
- 3 tablespoons Frank's RedHot original seasoning
Staples
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat your oven to 425°F [220°C]. Pat 1 pound of chicken wings dry with paper towels, toss with 1/2 teaspoon salt and 1/4 teaspoon pepper, and spread on a rimmed baking sheet. Roast for 25 minutes, stirring halfway through, until the skin browns and crisps.
- While the wings cook, melt 4 tablespoons butter in a small pan over low heat. Whisk in 3 tablespoons Frank's RedHot original seasoning until smooth and glossy, about 1 minute. The sauce will thicken slightly as it cools.
- Transfer the roasted wings to a bowl, pour the hot sauce over them, and toss to coat evenly. Serve with 1/2 cup blue cheese or ranch dressing for dipping.
Note Swap blue cheese for buttermilk ranch if that's what you have. Leftovers keep three days covered; reheat gently in a low oven. Serve with celery sticks or over rice to stretch the meal.
On the label
CAYENNE PEPPER SAUCE POWDER (CORN MALTODEXTRIN, CAYENNE RED PEPPER, DISTILLED VINEGAR, SALT, NATURAL FLAVOR, GARLIC), CORN MALTODEXTRIN, SALT, SPICES (INCLUDING PAPRIKA), GARLIC, SUGAR, SILICON DIOXIDE (TO MAKE FREE FLOWING), EXTRACTIVES OF PAPRIKA.
Frank's Redhot, seasoning mixes, salts, marinades & tenderizers, serving 0.6 g, package 21.2 OZ/601 g. Ingredients as printed on the label.
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Cooks as seasoning. Half of it left? Use up the seasoning.