Twice as Spicy Chicken Wings

When it comes to game food, party food, pub food or even just a Saturday night in, you can't beat chicken wings! I absolutely love them so I had to post my recipe for my Twice as Spicy Chicken Wings for this month's Sweet Heat Challenge which is Game Food.

When I was first introduced to Chicken Wings (roughly 14 years ago during a year out in Canada) it was all about sweet and sticky honey garlic wings and to be honest I still love them, however over the years as my tastes have changed I just can't get enough of hot wings....and when I say hot, I mean hot! I've tried various different recipes over the years and they are all good but my wings of the moment are definitely these 'Twice as Spicy' chicken wings.

I'm a huge fan of Franks Red Hot Sauce for Chicken wings, however I find traditional Buffalo wings to be a little too buttery for my tastes so I miss out adding any butter and instead add some hot and spicy Siracha sauce which gives the chicken wings that extra hit of heat! Seriously these are proper hot wings – spicy, tongue-tingling and absolutely delicious – just make sure you have some tissues on hand when eating these ones!

Normally we barbecue our chicken wings to cook them but sometimes it's just easier to pop them in the oven and forget about them so this is what I've done for this recipe. If you prefer though you can definitely barbecue them.

Approx. 24-30 Chicken Wings, tips removed

1/4- 1/2 tsp onion powder

1/4 - 1/2 tsp garlic powder

Salt & freshly ground black pepper

120ml/ 8 tbsp Franks Hot Sauce for Chicken Wings

30ml/ 2 tbsp siracha sauce

Cooling Sour Cream Dip:

1/2 cup sour cream (or if you prefer you can use natural yogurt)

1 small clove of garlic, crushed

1 spring onion, finely sliced

2 tbsp fresh parsley, finely chopped

Zest of 1/2 lemon and a squeeze of juice

Salt and pepper

Pre-heat the oven to 425F.

Put the chicken wings on a large baking tray then sprinkle over the onion and garlic powders, salt and pepper. Cook for 25-30 minutes or until the chicken is cooked through. Finish by turning on the grill to high and carefully grill the chicken for a couple of minutes until the skin is really crisp and golden.

While the chicken is cooking simply add the hot sauce and Siracha together in a small bowl. I tend to pop mine in the microwave for 30 seconds to warm slightly but if you don't have a microwave and you keep your hot sauces in the fridge you can just put them in a small pan and gentle heat.

To make the cooling sour cream dip put all of the ingredients together in a bowl and mix well. Taste to check the seasoning and adjust if necessary. Keep in the fridge until ready to serve.

As soon as the chicken is ready remove and from the oven, then put into a large bowl. Add the warm hot sauce and toss well so the wings are well coated. Serve at once with the cooling sour cream dip or if you prefer a blue cheese dipping sauce, lots of napkins and a cold beer or 2. These are seriously finger licking good but with a real kick to them and not for the faint hearted!