Boulder's Hot Wings

Boulder's Hot Wings

8 chicken wings or legs
1 cup AP Flour
1 1/4 tsp baking powder
Olive oil, to coat
Sauce:
1 stick Unsalted Butter
1 Tbs white wine vinegar
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp Season-All seasoned salt or Old Bay
1 tsp French's Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 cup Frank's hot sauce

Bake for 30 to 35 mins at 425°F.

Coat:
Put flour and baking powder into a plastic shopping bag. Add chicken wings, Shake until coated well. 

Refrigerate:
Place a footed wire rack onto a aluminum foil lined baking sheet then place the chicken wings on the wire rack and refrigerate for at least 30 minutes. 

Sauce:
In a saucepan melt together butter, vinegar, hot sauce cayenne pepper, garlic powder, seasoned salt, worcestershire & hot sauce. 
Stir well to combine.  

Bake:
Remove wings from fridge, brush a light coating of olive oil on the skin. Bake for 20 mins. 
Flip wings over,  brush bottom side with a light coating of olive oil then continue to bake for an additional 5 to 7 mins. 

Baste:
Remove from oven, lightly baste underside then flip right side up & baste. Bake an additional 5-7 mins.

Creamy Tomato Sauce over Fettuccini

1 tablespoon butter

1/2 cup assorted bell peppers

1 cup onions

1/2 tablespoon evoo

2 teaspoons sugar

Melt butter in a hot saute pan over medium high heat, add bell peppers and onions. Drizzle with evoo. Season with salt and pepper. Sprinkle on sugar. Cook until onions caramelize. Remove from pan and set aside.

To the same pan add...

Roux

2 tablespoon Butter

1/8 cup flour

Whisk for about 2 minutes, then add...
1/2 cup beef stock

1 tablespoon dry parmesan cheese

To the roux add....

Sauce

28 oz tomato sauce

3 teaspoons Basil leaves

2 teaspoons Thyme leaves

1 teaspoon Oregano leaves

1 teaspoon Garlic powder

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/8 teaspoon pepper flakes

1 teaspoon sugar

10.75 oz condensed tomato soup

1/2 cup Freshly grated parmesan cheese

Simmer the sauce until the desired thickness is achieved then pour over 1 pound of cooked fettuccini pasta and toss to coat.

Sprinkle with additional grated parmesan and freshly minced parsley.