The Football Issue
DONNY ROUSE’S PEACH HOT SAUCE WINGS
Ingredients
1 pound chicken wings, about 8 to 10 wings
2 tablespoons Rouses Authentic Italian Olive Oil, divided
1 stick (8 tablespoons) butter, divided
2 tablespoons Creole seasoning (or to taste)
2 ounces Rouses Peach Hot Sauce (or to taste)
Directions
Preheat oven to 400°F.
Separate the drumettes from the flats by locating the joint in each wing and cutting through it with kitchen scissors or a knife.
In a large mixing bowl, toss the wing pieces with 1 tablespoon of the olive oil and the Creole seasoning. Make sure the wings are completely coated.
Heat a large cast-iron skillet over medium heat. Add the remaining 1 tablespoon of olive oil. Once the oil is hot, add the wings to the skillet in a single layer. Make sure they aren’t too crowded in the skillet to allow for proper searing. Sear the wings to render down some of the fat. Add 3 tablespoons butter to the skillet and cook for an additional 10 minutes.
Transfer the skillet to the oven and bake for 35-40 minutes, flipping the wings halfway through. While the wings cook, prepare the sauce by melting the remaining butter with 2 ounces Rouses Peach Hot Sauce. Stir.
Remove the wings from the oven and toss them in the prepared sauce until evenly coated. Return the wings to the oven for an additional 5-10 minutes to allow the sauce to caramelize slightly. Serve hot.
