RedHot Caesar Wings
By: Club House Kitchens
Made With:
In the battle of sweet vs heat, this recipe wins it for the heat-lovers, hands down. Drenched in a saucy concoction of Frank’s RedHot® Original Cayenne Pepper Sauce and Caesar cocktail mix in a nod to Canada’s national cocktail, these game-day-ready wings bring the flavour, heat and fun.
In the battle of sweet vs heat, this recipe wins it for the heat-lovers, hands down. Drenched in a saucy concoction of Frank’s RedHot® Original Cayenne Pepper Sauce and Caesar cocktail mix in a nod to Canada’s national cocktail, these game-day-ready wings bring the flavour, heat and fun.
Key products
Instructions
Instructions
- Mix Caesar mix, RedHot Sauce and celery salt in medium bowl. Place chicken wings in large resealable plastic bag or glass dish. Add 1 cup (250ml) of the RedHot mixture, turning to coat evenly. Refrigerate 1 hour or longer for more flavor.
- Meanwhile, place remaining 1 cup (250ml) RedHot mixture in small saucepan. Cook and stir on medium heat until reduced to about 1/4 cup (60ml), about 5 minutes. Remove from heat; add butter, swirling to mix. Set aside.
- Preheat oven to 450°F (230°C). Place wire rack on large foil-lined baking sheet. Spray with no stick cooking spray. Remove chicken from marinade. Discard remaining marinade. Arrange wings in single layer on prepared rack.
- Bake 40 minutes or until cooked through and skin is crispy, turning halfway through cooking.
- Transfer wings to large bowl. Drizzle with sauce mixture; toss to coat well. Sprinkle hot wings with bacon and serve with lime wedges, celery sticks and ranch or blue cheese dressing, if desired.
