I received a free sample of Tabanero Hot Sauce for review. This post contains affiliate links too. All opinions are my own.
Fortunately for me, I don’t have to host a Super Bowl party or else I’d be cooking up a storm this week. Instead, I’m going to my dear friend Amy’s house to watch the big game. Amy asked me to bring Gluten Free Taco Biscuit Poppers – which are yummy – but boy am I craving chicken wings. All the news stations and blogs are lit up with chicken wings recipes and my craving is through the roof. I know if I want chicken wings (and want to be sure they’re gluten free) I have to make them myself. And that’s just what I did…
On top of it all, I have some flavorful and zesty Tabanero sauce in my cabinet on standby, ready to quench my chicken wing craving (at least for awhile!). Tabanero sauce is 100% gluten free and 100% delicious. The word that keeps coming to mind to describe Tabanero sauce is tangy. It really is!
One of my favorite things to do when trying a new product is to read the ingredient label. You can learn a lot about a product when you read the label.
What I learned about Tabanero is that they use real ingredients – and every ingredient on the label is recognizable: habanero peppers, carrots, onions, key lime juice, agave, garlic, salt, and grapefruit seed extract. Nothing more. Oh yes, this got me excited! (Here’s where you can buy Tabanero sauce too).
How to Make Your Wings Crispy Without the Deep Fryer
Today I’d like to share with you how I make my chicken wings so crispy… and then I’ll share with you how I seasoned my wings with a sweet and spicy sauce I whipped up on the fly.
First, let’s talk about chicken wings. There is nothing more disgusting than a chicken wing that isn’t crispy. It feels like you’re eating limp, fatty skin vs. a yummy succulent chicken wing. The way restaurants get a crispy skin is by deep frying those chicken wing parts. But there’s not a deep fryer in site in my house – nor will there ever be!
To get that crispy skin without a deep fryer requires you to parboil the wings before baking. I know this sounds crazy, but it really works. Bring water to a boil in a large stockpot, add chicken wing parts, and boil for about 10-15 minutes. Remove the wings from the water and allow them to air dry in a single layer (or pat dry with paper towels) before baking. Once dry, add the parboiled wings on a single layer to a well greased baking sheet and put inside a 425 degree F oven for about 30 minutes, flipping once halfway through the cook time. If you want them crispier, cook them a bit longer (that’s what I do!).
When you parboil a chicken wing, not only do you get the crispy outside, but also you get rid of a lot of the fat. You’ll notice the chicken wing water has white foam in it – that’s fat falling off the chicken before it even enters your mouth. You’re reducing your calorie count instantly. You’re welcome!
And now for the main attraction… take those cooked, crispy chicken wings and toss the with yummy Tabanero sauce. You don’t even need to add anything to this sauce, it’s that good.
My kids thought it was a bit spicy for their 7- and 10-year old palate, so I doctored the sauce a bit to reduce the heat and add some sweet. They loved this Sweet & Spicy recipe I whipped up on the fly.
Remember, if you like things hotter or sweeter, adjust the ingredients to taste. You can’t go wrong. Yum. Yum. Yum!
(I served my chicken wings alongside some roasted potatoes. The sauce was so delicious that I used it as a dip for the potatoes. I scraped my plate clean!)
Disclosure: This post contains an affiliate link.