Hill Country Hot Wings
Serves eight to ten
1 c. cider vinegar
1 bottle Louisiana hot sauce
1 tbsp. kosher salt
1 tbsp. ground white pepper
2-3 tbsp. red pepper flakes (more for a spicier marinade)
2 tbsp. sugar
½ tsp. black pepper
½ c. ketchup
4 lb. chicken wings or drumettes
Fine-grain sea salt to taste
Olive oil (optional)
1. Combine all ingredients in a mixing bowl and refrigerate for at least 10 minutes. (Note: The vinegar brings out the red pepper, so the longer the marinade sits, the hotter it will become.)
2. Preheat oven to 400° and place the marinated wings on a sheet pan fitted with a rack.
3. Roast the wings in the oven 20-25 minutes; remove and turn with a pair of tongs. Return pan to oven and continue cooking until golden brown and cooked through.
4. Remove wings from oven, place on a clean platter, and sprinkle with sea salt.
Optional: Wings have enough natural fat to keep them moist, but you may want to brush them lightly with olive oil to give them a sheen.
Hill Country Chicken, 1123 Broadway, at 25th Street (212-257-6446 or hillcountrychicken.com).
Photo: Courtesy of John Wiley & Sons