Tabasco Chicken Wings
Tabasco chicken wings and creole sauce are a match made in heat. With elements like honey and dijon mustard, heat is balanced with flavor.
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Cooking tools:
- Food processor
- Roasting rack
- Pastry brush
- Baking sheet
- Saucepan
- Oven
- Stove
- Zip-top bag
- Refrigerator
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup white wine vinegar
- ½ cup light brown sugar
- 3 tablespoons Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 4 teaspoons salt
- 1 teaspoon dried oregano
- 6 tablespoons honey, divided
- 2 pounds chicken wings, split into two pieces
- ½ green pepper, seeded and chopped into ½-inch dice
- 3 scallions, roughly chopped
- 1 rib celery, roughly chopped
- 2 cloves garlic, roughly chopped
- ⅓ cup olive oil
- ¼ cup white wine vinegar
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1½ teaspoons paprika
- ½ teaspoon salt
- ¼ teaspoon file powder
- ⅛ teaspoon cayenne
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