Red Chile Hot Drumsticks : IHCC

Feel The Heat! is this week's theme over at I Heart Cooking Clubs (IHCC), where we are currently cooking from Rick Bayless's recipes. I can definitely feel the heat, everyday, I'm referring to the weather! It is super hot (31C) now, no rain for the past week, dusty roads, some of my plants wilted and what am I doing, cooking up a fiery dish? Well, for one, the hot weather seldom stops me from enjoying my spicy and favourite food, in fact, just cooked some spicy hot prawns sambal yesterday! 

Can you "feel the heat" from the chicken drumsticks above? No, those are not tomato sauce!!! 

This is the Hot Sauce that I've made a couple of months ago, one of Rick Bayless's recipe. I have about half a jar left, since I am eating it alone as it is too spicy for the family. Found this recipe from Rick Bayless, Red Chile Hot Chicken Wings, that uses Frontera Red Chile Hot Sauce. I do not have Frontera Hot Sauce, have not seen his brand here before, but I do have my own homemade Rick Bayless's hot sauce, perfect!

The original recipes uses chicken wings, but I bought some mini drumsticks for these instead. The drumsticks are seasoned with a little oil, salt and black pepper powder. Since these are small drumsticks, I baked them in the oven for about 10 minutes each side and move them to the top rack in the oven to broil them for a couple of minutes on both sides until cripsy. When the drumsticks are done, melt some butter and hot sauce in a saucepan, until the butter melts. Add the drumsticks to the saucepan. The drumsticks are really crispy, I can hear the crunch as I transfer them to the saucepan with the tongs. Toss to coat the drumsticks completely with the hot sauce mixture. 

Then enjoy!

Yum, I had these five drumsticks all to myself! They are small, anyway!  :o)

To see the others' fiery dish from Rick Bayless's recipes, hop over to I Heart Cooking Clubs (IHCC).

I am sharing this too with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

Frontera's Red Chile Hot Wings
(source from : Frontera, Rick Bayless)
Serves about 8
24 pieces chicken wings, tips discarded, split at the joint
vegetable oil
salt and freshly ground pepper, to taste
1/2 stick butter
1 bottle (5 ounces) Frontera Red Chile Hot Sauce

1. Heat oven to 425 degrees. Coat chicken wing pieces in oil and season with salt and pepper. Arrange in a single layer on a wire rack set over a sheet pan. Roast chicken wings, turning once, until cooked through and skin is nice and crispy, about 20 minutes. Remove from oven.
2. Heat butter and hot sauce or enchilada sauce in a large skillet until butter is melted. (If using Enchilada Sauce, simmer a few minutes to thicken it slightly). Add wings to sauce mixture and toss to coat wings thoroughly. Arrange on a warm platter and serve with plenty of napkins.