Hot Wings

The Wings:

• 12 whole chicken wings
• 0.5 cup flour
• 1 tsp. garlic powder
• 0.25 tsp. celery seed
• 0.25 tsp. chipotle pepper, ground
• 0.25 tsp. salt
• 0.25 tsp. pepper

• 0.5 cup butter
• 3 oz. Louisiana hot sauce
• 1 tsp. Worcestershire sauce
• 1 tsp. Tabasco
• 2 tsp. white vinegar
• 1 lime, juiced

Pre-heat your oven to 425F.

If you wash the chicken wings, pat them dry. Separate the drums from the paddles, cut off the wing tips and put them in the freezer until you want to make stock or soup.

Line a cookie sheet with foil and place a rack over the foil.

Put the flour, chili pepper, celery seed, garlic powder, and salt in a bag and shake it up to mix. Add the wing pieces to the bag, a few at a time, and shake it to coat them.

Put the coated wings on a rack over your silicon- or foil-covered cookie sheet and bake for 40–45 minutes.

When the wings are almost done, melt the butter in a small saucepan. Add the hot sauces, Worcestershire, vinegar, and lime juice. Turn of the heat. Toss the wings with the sauce and serve them, pouring more sauce over, along with celery sticks or steamed broccoli, and buttermilk blue cheese dressing.