Chickenless chicken wings with homemade hot sauce.


The Wings:

  • 1/2 diced onion
  • 1 1/2 cups dried red lentils
  • 1 cup couscous
  • 1 handful chopped parsley
  • 1 3/4 cups chicken stock
  • pepper
  • nutmeg

Fry the onion until translucent then stir in the red lentils, couscous (I used medium sized couscous for extra texture), chopped parsley, pepper, nutmeg and chicken stock. Cooking time takes about 20 minutes, set aside and let cool. I added a big spoonful of my hot sauce to the mix to give the “wings” a little punch.


In a bowl mix:

  • 2 cups plain cream of wheat (cornmeal or breadcrumbs work too but I’ve discovered that cream of wheat makes the best crispy coating)
  • 3 teaspoons paprika
  • salt and pepper

Once cooled, grab fistfuls of mix and shape it into little wings with your hands then roll each one in the coating.  Bake in a 425-450 degree oven for about 10 minutes on each side or until golden and crispy.


The Sauce:

  • 15-20 spicy peppers (I used jalapeno peppers but feel free to go hotter)
  • 1 large sweet red pepper
  • 5 cloves of garlic
  • 2 medium onions cut in half
  • 1 small can tomato paste
  • 1/3 cup vinegar
  • 1/3 cup sugar
  • 2 teaspoons smoked paprika
  • 2 tablespoons salt

This part works best in cast iron pan or a wok but a regular frying pan will also do. Without oil, cook the peppers and the onions at high heat, the skin on the peppers should blacken and start to blister while the onions turn dark brown and caramelize. Toss in the garlic with a little oil, make sure the garlic doesn’t burn because it can turns bitter. Once the garlic is soft, remove from heat and detach the stem from the peppers. Blend all the ingredients in a blender or with a hand blender and taste. You may need a little more vinegar for tang or more sugar to taste depending on the peppers you’ve used. This should yield a full mason jar of hot sauce, a great condiment for any meal!