For the Finishing Sauce:
1/4 Cup Minced Garlic
1 Stick Grass Fed Butter, or 1/4 cup coconut oil
1/4 cup Franks or Luisiana Hot Sauce (recipe below)
For the wings:
24 Chicken Wings
1 tablespoon melted coconut oil
For the Louisiana Hot Sauce (make ahead of time):
1 lb Cayenne or Serrano Chile Peppers(red or green, the green is a nice flavor variation)
4 cloves garlic
1/4 teaspoon ground celery seed
1 cup white vinegar
Sea salt and pepper to taste
For the sauce, stem and peel your chiles.
In a pan, dry roast chiles and garlic on the stove or in the oven (475 or broil) until the chiles are slightly browned.
Transfer chiles to a blender, add in vinegar and all other ingredients. Pulse until smooth.
Strain the mixture and save for later use.
For the finishing sauce:
Melt butter over medium heat
Add in all other ingredients and cook until well combined (it will be brief)
For the wings:
Preheat oven to 475
Pat wings dry and put into a large bowl.
Using the melted coconut oil, toss the chicken wings to coat
Place wings on a broiling pan or baking pan with at least a small edge
Cook for roughly 25 minutes, flipping once during cooking. Wings are done when their skin contracts and begins to pull in on itself.
Broil for a few minutes to crisp
Toss in the finishing sauce and serve
Note - for the hot saue, experiment with different chiles until you find one you adore. If you are brave try habanero but reduce the portion drastically and be careful to wear gloves when handling the chiles.