Honey Spiked Chicken Wangs
- 1 pound chicken wings
- ½ cup Pepper Bee
- 1/4 tsp salt (to taste)
Tater Tots Left
- 30 oz tater tots (='s 1 bag)
- 1 cup cheddar cheese
- ¼ cup flour
- 4 tbs bacon grease (or olive oil or butter)
- 1 oz milk (about, this is for thinning)
- 1 ounce pico de gio (optional)
- Start oven to 350 and get a pan temp to medium heat.
- Clean chicken wings under cold water, pat dry, and throw on bowl.
- Pour PepperBee over chicken wings, dash with salt, and mix well.
- On a foil covered cookie sheet and a grate on that, place all the wings evenly on grate.
- Put wings in oven and start timer for 45 minutes then check until wings are golden brown. Juices should be running clear or the bird is not cooked.
- In pan, drop in bacon grease swirl around til it covers bottom of pan.
- Drop flour in grease and whisk around until smooth.
- Continue whisking for about 2 minutes. I went for a light color. You could go darker for a nuttier taste.
- Now add the cheese and milk and start whisking in. Add more milk for thin and less for not so thin.
- I happened to have some pico de gio so it was added. Yeah it was good but the redneck bechamel doesn’t need help on it’s own.
- The tater tots called for 15min at 425 (check your bag). So I put the in the oven when there was 15 minutes left on the bird. Since the wings were at 350 I should have added the tots when there was about 30 minutes of wing time left.
- Either way you’ll need to check up on the tater tots while cooking and use your good eye to determine when they are crispy yum.
- Plate it all up! Pour the redneck bechamel over tots and some garnish you like. I didn’t use any sauces like ranch or blue cheese because this was just for testing PB.
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