- 1 TBSP CAYENNE PEPPER
- 1 TSP BLACK PEPPER
- 1 TBSP GRANULATED GARLIC
- 1 TSP SALT
- 1/2 TSP BASIL LEAF
- 1/2 TSP OREGANO LEAF
- 1/2 TSP THYME LEAF
- 1/4 CUP WHITE VINEGAR
- 1/4 CUP MELTED BUTTER
- 1 16oz JAR El PINTO HOT GREEN CHILE SAUCE
- 1 LB RAW CHICKEN WINGS
Take a jar of Red Chile Sauce and heat up in small sauce pan
Take medium size mixing bowl and add spices and vinegar
Mix together well with fine wire wisk.
Add butter and Red Chile Sauce, wisk well.
Fry or bake off 1 pound of raw chicken wings to 165 degrees or higher
Take larger mixing bowl add cooked wings to bowl and add 1/2 the sauce
Mix the wings and the sauce together
Ready to serve
If desired, more sauce can be added to wings depending on your taste profile
Wings can be served with El Pinto Southwest Dressing
Left-over sauce can be refrigerated and kept for 7 days max at 38 degree temperature.