Main Ingredients:

40 chicken drummette or winglet pieces or 20 wings, tips cut off and cut into 2 pieces 1 cup (225 ml) hot sauce (tabasco, red hot) 1/4 cup (60 ml) red pepper jelly, melted 1 tbsp (15 ml) hot pepper flakes garlic powder pepper

Cooking Preparation of the Recipe:

Preheat oven to 400 degrees (200 C.). Dry wings and arrange evenly on a broiler pan sprayed with cooking spray. Line bottom of pan with foil. Sprinkle wings generously with garlic powder and pepper. Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to cook evenly. Sprinkle with additional garlic powder and pepper once turning. Remove from oven and place in a large bowl. Combine sauce ingredients and pour over chicken, stirring to coat. Return wings to oven. 1/2 Cook hour longer, turning once and pouring any remaining sauce carefully over. Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around edges. Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fresh garlic crushed into it that has been refrigerated for the cooking period. Comments This recipe was created in response to a plea from my husband, who could never find take-out hot wings that were hot enough for him. (I have made far hotter, which he loves, but I can't eat!) This recipe is for 4 appetizer servings, or one meal. (as in a wife and a verrry hungry hubbie!)

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