SWEET HEAT GLAZED HOT WINGS
Yield Portion Size
12 quarts |
Ro*Tel® Original Diced Tomatoes & Green Chilies, pureed
|
6 cups |
Brown sugar
|
2 tbsp |
Salt
|
6 tbsp |
Worcestershire sauce
|
6 tbsp |
Ground cayenne pepper
|
8 lbs |
Chicken wings
|
1-1/2 quarts |
Ranch dressing
|
1-1/2 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 34 mg | 3% |
Carbohydrate | 7 g | 2% |
Cholesterol | 74 mg | 25% |
Total Fat | 38 g | 59% |
Iron | 1 mg | 7% |
Potassium | 163 mg | 0% |
Calories | 450 kcal | 23% |
Sodium | 769 mg | 32% |
Protein | 19 g | 38% |
Polyunsaturated Fat | 16 g | 82% |
Saturated Fat | 8 g | 38% |
Sugars | 5 g | 0% |
Dietary Fiber | 1 g | 3% |
Vitamin C | 2 mg | 3% |
Vitamin A | 245 iu | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make WINGS: In a large saucepot, combine pureed RO*TEL®, brown sugar, salt, Worcestershire sauce and cayenne pepper.
-
Step 2
Heat over medium heat, stirring often, until sauce comes to a simmer. Reduce heat to low and continue cooking until sauce is thick and syrupy.
-
Step 3
Preheat oven to 400°F.
-
Step 4
Place wings on roasting racks and bake until slightly golden, about 15 minutes.
-
Step 5
Remove and toss in wing sauce. Return to racks and bake in the oven until sauce has caramelized and an internal temperature of 165°F is reached, about 7 minutes.
-
Step 6
To make RANCH DIP: In a bowl, combine ranch dressing and RO*TEL®. Mix well to combine.
-
Step 7
To make ONE SERVING: Serve 6 wings with 1/4 cup Ranch Dip.
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