Phoenix hot wings

Even Phoenix, the mighty mythical firebird, gets a little bored with the same old, same old. To fire itself up, it literally fires itself up turning into a blazing inferno until nothing is left but a smoldering pile of ashes. It’s not a duldrum-induced suicide, it’s a rebirth. From the ashes will rise the phoenix, refreshed, renewed and reinvigorated. If you ever get bored of eating too healthy, or not eating healthy enough, you can fire up your taste buds with some crispy, saucy baked hotwings. Paired with classic blue cheese dip and some lovely crunchy carrots and celery, your mouth will rise up in a blaze of glory! If the roof of your mouth is on fire, you don’t need no water, let the mother f***er burn. 

INGREDIENTS

1 cup flour

½ cup cornmeal

1 tsp salt

2 tsp cayenne 

24 chicken wings

hot wing sauce

1 cup favourite hot sauce (Frank’s, Louisiana)

1 cup butter

1 Tbsp maple syrup 

blue cheese dressing

1 cup sour cream

½ cup mayonnaise

200g crumbled blue cheese

salt and pepper 

PROCEDURE

Preheat oven to 425˚ F. Combine flour, cornmeal, salt and cayenne in a deep dish. Pat the chicken wings dry with paper towel and then dredge the wings in the flour mixture, making sure you coat them completely. Space the wings out on a baking sheet. Blap them in the oven for 25-30 minutes. Flip them once half way through the baking. Meanwhile make the hotsauce and bluecheese dip. For the hot sauce combine the hotsauce, butter and maple syrup in a small pot and bring to a simmer until the butter melts and forms a sauce. In a bowl mix together sour cream, mayonnaise, crumbled blue cheese and season it to taste with salt and pepper. Cover and let it rest at room temperature. When the wings are done and beautifully crispy, dunk them quickly in the hotsauce and toss to coat. Don’t let them wallow in the sauce or they might get soggy. Just sauce and toss. Line them up on a plate with some carrots, celery and blue cheese dip and enjoy them with a frosty beer.