Sunday Brunch: Devil’s Catsup Wings

Bob Zrenner, director of culinary operations at Half Day Brewing Company in Lincolnshire shows how to make their award-winning chicken wings at home.

The 19th Annual WingFest is on Sunday at the UIC Pavilion.

Last year Half Day Brewing was the WingFest Best of Fest Champion. He’s looking to repeat.

19th Annual WingFest
Sunday, May 6
UIC Pavilion
525 S. Racine Ave.
12 p.m. – 4 p.m.
Tickets: $50
Wingsfest.net

RECIPE

Devil’s Catsup Wings 

Wings
Oven: Bake the chicken wings at 375 degrees for 45-50 minutes or until the chicken has an internal temperature of 160 degrees.

Deep Fry: Set the deep fryer for 350 degrees and cook 10-15 minutes or until the chicken has an internal temperature of 160 degrees.

Devils Catsup

INGREDIENTS:

1.5 quarts ketchup
1 quart cider vinegar
2 cups franks hot sauce
3/4 cup smoked serrano chili powder
1/4 cup ghost pepper powder
2 T smoked black pepper
2 T celery salt
1/4 cup onion powder
1/4 cup garlic powder

DIRECTIONS

Combine all ingredients in sauce pan.

Bring to boil and stir so it does not scorch on the bottom

Reduce heat and simmer for 30 minutes

Remove from heat and cool down in ice bath

Sauce the wings and serve with ranch or bleu cheese and celery.