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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Hot and Spicy Chicken Wings




A little on the spicy side, you'll want to ensure that you have some milk or tomato juice on hand for  Those who may be affected by the heat in these.
You will need:

  • 2 ounces of Louisiana hot sauce or hot pepper sauce
  • 1/4 cup of ketchup
  • 1/4 cup brown sugar
  • 1 stick butter
  • 1 teaspoon garlic powder
  • sea salt grinder
  • freshly ground pepper


To make:

Layer chicken wings on foil covered baking sheet.

Brush lightly with butter and season to taste with salt and pepper.


Mix the remaining ingredients together and thoroughly brush over chicken wings.


Bake at 400 approximately 30-40 minutes until done through.

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