Heatonist #5 Chicken Wings 4 pounds chicken wings and drumettes2 tablespoons olive oil1 ½ teaspoons kosher salt½ teaspoon finely ground black pepper Wing Sauce:4 tablespoons unsalted butter4 tablespoons Heatonist #5 Marshall’s Haute Sauce2 tablespoons soy sauce To cook the wings: Preheat the oven to 400F. Line a baking tray with parchment paper. In a large bowl toss the chicken, olive oil, salt & pepper. Spread the wings evenly on the tray. Bake for 20 minutes, flip the wings and bake for an additional 25-35 minutes, until the skin is crispy and the chicken is cooked through. To make the wing sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the hot sauce and soy sauce. In a large bowl toss cooked wings and sauce, until evenly coated. Serve immediately. Tip: You can make this with tofu as well. Simply freeze extra firm tofu and defrost. squeeze out the water and slice. We tested ours on a bbq and flipped once the moisture was released.
