Chef Tom Fraker
Wings with Ruby Hot Red Savina Dipping Sauce
Category
Appetizer
Servings
36 pieces
Prep Time
15 minutes
Cook Time
50 minutes
Author:
Chef Tom Fraker
Not just for arm chair quarterbacking, but great for backyard picnics. Tasty heated or cold.
Ingredients
-
36 Chicken Drumettes
-
Sea Salt to taste
-
Freshly Ground Pepper to taste
-
1 cup Sour Cream
-
1 cup Chicken Broth
-
1 each Red Savina Habanero Pepper (please wear gloves when handling and see notes below)
-
1 pinch Sea Salt
Directions
Preheat the oven to 350ºF.
Place the chicken drumettes in a pot and cover with cold water. Bring the water to a gentle boil and cook for 15 minutes.
Remove the chicken and place on a cookie sheet coated with cooking spray. Season with salt and pepper and cook in the oven until the meat begins to pull away from the bone and is no longer pink.
You can double check if it is done by using a meat thermometer. It should read 170ºF when inserted at the meatiest part and not touching any bone.
While the chicken is cooking, place the sour cream, chicken broth, Red Savina and the salt in a blender and mix until smooth.
Pour the dipping sauce in a serving bowl and set aside. Place the cooked chicken and sauce on a serving platter and enjoy.
Recipe Note
You can substitute 1 cup of chicken broth with the water that you cooked the chicken in.
Prior to handling hot peppers: please see Melissa's cooking tips, "Chile Burn Relief" and "Chiles, Handling Fresh".
Filed in:
Appetizer,
Backyard BBQ,
Chicken,
Chicken Broth,
Chile,
Dipping Sauce,
Drumettes,
Entree,
Game Day Food,
Habañero Pepper,
Picnics,
Red Habanero Peppers,
Saviña Pepper,
Snacking,
Spicy,
Wings,
Wings with Ruby Hot Red Savina Dipping Sauce
