This time last month my favourite foodie gal pal and I found ourselves in Adelaide walking the streets and looking for great food joints, when we saw a festive Mexican doorway which caused us to do a double take. We immediately popped our heads through and were greeted with the sounds of glasses clinking and the most spectacularly decorated courtyard I have possibly ever seen. We had stumbled upon Little Miss Mexico.
I will try not to wax lyrical too much about this awesome find, because I would be doing you a disservice – we quickly found out that Little Miss Mexico would be closing in 3 days time. Despite it being the afternoon, we downed two margaritas each and found ourselves sharing a bowl of impossibly crispy and spicy hot wings while being serenaded by the spectacular Three Amigos strolling band.
Perhaps it is nostalgia for that wonderful afternoon spent in the magical Mexican beer garden and knowing I won’t ever be able to return, but I wasn’t able to stop thinking about those hot wings.
So, I did what any self respecting food blogger would do… I made hot wings.
These ones are baked and not fried like the original (let’s face it, it’s so much better for you), and made crispy by dusting with spiced flour and left to dry in the fridge for an hour or so before baking. Then the cooked wings are tossed in Mexican Cholula hot sauce (my all time favourite hot sauce) and a little melted butter.
I wasn’t sure how they would turn out but after surprising Scotty with them when he got home from work, I was told that if I ever did something terrible (like scratch the car or burn the house down) all I had to do was make these wings and he would forgive me for everything. I’m pretty happy with that verdict – and it has been duly noted for future reference.
Baked Cholula Hot Wings
- 8 chicken wings - separated at the drumette with tips removed
- 1/2 cup plain flour
- 1 1/2 teaspoon garlic salt
- 1/2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- Olive oil spray
- 3 tablespoons Cholula Hot Sauce*
- 3 tablespoons melted butter
Place the flour, garlic salt, paprika and cayenne pepper into a resealable plastic bag, and shake till the mixture is evenly distributed. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto a baking dish rack, and place the metal rack in the refrigerator for at least 1 hour (this is to dry out the skin of the wings and help them crisp when baking).
Preheat your oven to 200° Celsius.
Place the metal rack with the chicken wings into the baking dish and spray the wings with olive oil. Transfer to the oven and bake for 45 minutes until crisp and golden, turning halfway through the cooking time.
Remove the wings from the oven and set aside. Whisk together the melted butter and Cholula sauce, then pour over the chicken wings and serve immediately.
*Or, use your favourite Hot Sauce of choice.