Winning Wings with AFC or NFC Sauce
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Serves/Makes: 4
Ready in: 30-60 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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