Mudslinger Hot Wings
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Mudslinger Hot Wings
Mudslinger Hot Wings
3 lbs. party wings
Lawry's Garlic Salt to taste
chili powder to taste
cayenne pepper to taste
black pepper to taste
10 jalapeņo peppers, quartered, stemmed and seeded
6 serrano peppers, quartered stemmed and seeded
1 small red chili pepper, quartered, stemmed and seeded
1 (14- oz.) can chicken broth
1 cup Worcestershire sauce
1 cup Sriracha Hot Pepper Sauce (in our Asian Foods section)
1/2 cup red wine vinegar
1/4 cup Franks Red Hot Sauce
1/4 cup cayenne pepper
1 tbsp. salt
1 tbsp. pepper
Vegetable oil for frying

The term "mudslinger" refers to the pink retardant CAL FIRE air tankers drop on wildfires – the slang term for it is "mud." Recipe courtesy of CAL FIRE Chico Air Attack Base.

Prep: 30 minutes, Stand: 30 minutes, Marinate: overnight
Cook: 8 to 10 minutes, Serves: 12 to 16

1. Rinse wings and pat dry; place in a single layer on a large baking sheet. Sprinkle lightly with garlic salt, chili powder, cayenne and black pepper; let stand for 30 minutes, then place in a large resealable plastic bag.

2. Puree remaining ingredients except oil in a blender until smooth. Pour about 2/3 of the mixture over chicken; seal bag and marinate overnight in the refrigerator. Cover and refrigerate remaining sauce.

3. Heat oil to 350°F. Remove wings from sauce and discard bag. Cook in hot oil for 8 to 10 minutes, turning once or twice. Remove with a slotted spoon and drain well on several layers of paper towels.

4. Place reserved sauce in a small saucepan and cook until mixture just comes to a boil. Pour desired amount of sauce over wings and toss well to coat. Serve with blue cheese dip and celery sticks, or toss with crumbled blue cheese, if you like.

Tip: Any extra sauce would be great over ribs, steaks or roasts.

Nutritional Information:
(201 g, based on 14): 480 calories, 26 g protein, 38 g total fat (7 g sat., 0 g trans), 10 g carbohydrate, 1 g fiber, 6 g sugar, 80 mg cholesterol, 1410 mg sodium, 13 points