Ever since I left Canada many moons ago, I have been missing certain comfort foods. You can find a comprehensive list of said foods here.
You will find at Number 6 on the list: Earl's Screaming Hot Chicken Wings. I have tried on a number of occasions to secure the recipe for these flaming morsels of yum, without success.
In 1990, I attempted to make these without a recipe and without an inkling as to how to cook anything but Spag Bol. I guess you could say I 'winged' it. What resulted was my dinner guests clawing at their throats, choking and gasping for water. My idea for Screaming Hot Chicken Wings was simply to pour straight Tabasco sauce all over the wings before baking in the oven. Needless to say, that particular group of friends discouraged me from cooking for future get-togethers.
In 2000, my mom brought me a care package that included some packet mixes for hot chicken wings, but they were not the right ones (although they were tasty). They were just a mixture of different spices and flour to coat the wings in.
I have scoured the Internet searching for the right recipe that combined the crispiness of the chicken with a fiery hot Tabasco coating. I thought I found the right recipe and made it for friends about four years ago. My friends are lightweights when it comes to spicy food, so I made sure the recipe called for something to combine the Tabasco with to take some of the bite out of it. The flavour of the sauce seemed right, but the chicken wasn't crispy underneath.
I had resigned myself to only being able to enjoy these whenever I returned to Canada for a visit, but today I noticed a link on Twitter, followed it and lo' and behold, a recipe for Hooters Hot Wings! (this must be the American version of Earl's Screaming Hot Chicken Wings or Earl's is the Canadian version of Hooter's wings--whatever) I feel that I have finally found what I have been missing all these years!
I have chicken wings and Tabasco sauce on hand, and this weekend, I plan to give this recipe a whirl. Cross your fingers for me that I have it right this time, or else Monday's post will be yet another tale of woe.
Here is a link to the recipe: