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1 cup (2 sticks) Cabot Salted Butter
1 cup Frank’s Hot Sauce or favorite brand, divided
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 cup Cabot 2% Plain Greek-Style Yogurt
5 pounds boneless chicken wings or chicken wings cut and separated at the joints (“party wings”)
Salt and ground black pepper to taste
1. Start melting butter in saucepan over low heat. When it is partially melted, add 1/2 cup of hot sauce, along with vinegar and Worcestershire; whisk until mixture is well blended, butter is all melted and sauce is just beginning to bubble. Set aside to cool slightly for 5 to 10 minutes, then add yogurt and whisk thoroughly.
2. Place chicken wings in large bowl and season with salt and pepper. Add half of wing sauce, setting rest aside, and toss until all wings are coated. Place in refrigerator to marinate for 1 hour.
3. Preheat oven to 375ºF. Coat one large or two smaller baking sheets with cooking spray. Add wings in single layer and bake for 30 to 40 minutes or until thoroughly cooked and lightly browned.
4. Transfer cooked wings to large bowl. Stir remaining 1/2 cup hot sauce into remaining wing sauce; pour mixture over wings, tossing to coat. Serve immediately with raw veggies and favorite dipping sauce.
Recipe courtesy of Jimmy Kennedy.