This is a recipe I’ve been experimenting with. It’s got what for me is a comfortable level lf “heat”. Most of the heat comes from the cayenne and the hot sauce. You can adjust those to get the desired heat level. Also, if you use sugar rather than sweetener, you might want to use somewhat less since, while sucralose is less affected than most others, most sweeteners become less sweet from cooking and I use enough to compensate for that loss.
This can either be done with wing pieces or chicken meat cut into strips.
- 4-5 lbs chicken wing pieces or chicken meat cut into strips.
- 4 large eggs, beaten
- 1/2 cup hot sauce, I use Cholula original
- 1/2 cup finely minced garlic (I buy it in jars pre-minced and scoop it out with a fork to let it drain before adding to the measuring cup)
- 1/2 cup Splenda brand sweetener (the powdered kind which measures like sugar) or equivalent
- 2 Tbsp ground paprika
- 1 Tbsp ground cumin
- 1 Tbsp black pepper
- 1 Tbsp ground ginger
- 2 tsp ground cayenne pepper
- 1/2 tsp salt
- 1/2 tsp ground cloves
Cook the chicken in a skillet until done or nearly so.
Preheat the oven to 450 degrees.
Beat the eggs into a medium mixing bowl. Add and beat in the other ingredients until well mixed.
Put the cooked chicken into a large mixing bowl and pour in some of the sauce mixture. Mix together. Add in some more of the sauce and mix. repeat until the chicken is well coated with the sauce.
Arrange the chicken in a baking pan. Ideally the pieces will not touch (may require several batches depending on the size of your pan). Bake for about 5 minutes at 450.
Note that this recipe made a lot more sauce than necessary to coat the chicken I used. Next time, I’ll either have a lot more chicken (it keeps well for reheating–one of the things I look for in a “feeding the active writer” recipe) or half the sauce recipe.
Also, because of the risk of contamination from uncooked eggs, I would not recommend using the sauce uncooked. Thus the baking after coating.