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RECIPE:
Hot Wings:
1/2 cup flour
1/2 teaspoon cayenne powder
1/2 salt
1/2 teaspoon pepper
1 lb boneless chicken wings
Sauce:
4 tbsp butter, melted
1/2 cup hot sauce
2 tsp brown sugar
Chili:
1 tbsp. Olive oil
1 sweet onion, diced
3 celery stocks, diced
4 garlic cloves
2 tsp. Cumin
1 tbsp. Chili powder
1 tbsp. Cayenne pepper
2 cups chicken broth
1 tbsp. Brown sugar
4 1/2 ounce can Petite Diced Tomatoes
1 1 (15 ounce) can kidney beans
2 bay leaves
Toppings:
Shredded cheese
Sour cream
Cilantro
INSTRUCTIONS:
1. Preheat oven to 400 degrees F.
2. Mix together the flour and seasonings.
3. Pat the chicken wings dry and then place into the flour mixture.
4. Arrange the wings onto a baking sheet with a wire rack.
5. Lightly spray the wings with oil and bake for 40-50 minutes, they’re done when they read 165 degrees F internally and nice and crispy.
6. In a large pot over medium heat, add the olive oil, onion, celery, green peppers, garlic, and spices. Cook for about 5 minutes to allow the spices to infuse the vegetables.
7. Add the chicken broth, tomatoes, and kidney beans and simmer for 30-40 minutes.
8. Make the sauce while the wings are almost done, just melt the butter and hot wing sauce in a small saucepan together.
9. Once the wings are done mix them in a large bowl with the sauce.
10. Bake the wings in the oven after coating with sauce for another 5-10 minutes.
11. Remove the wings from the oven and coat once more in the hot sauce.
12. Add the chicken wings to the chili and serve with shredded cheese, sour cream and cilantro.
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Episodes Produced and Set Designed by Abbe Drake
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Edited by Sam Waldow
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Set Constructed by Alfred Estaca
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OUR EQUIPMENT:
➤ Camera: Canon C100 Mark II
➤ Lens: Canon EF 24-105mm
➤ Vlog Camera: Canon G7X Mark II
Editing Software: Adobe Premiere
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