- 5 lbs chicken wings, split at the joints
- 1/2 cup Cholula® Green Pepper Hot Sauce
- 1 stick unsalted butter
- 2 cloves of garlic
- 2 tbsp scallions, chopped
- 2 sprigs of cilantro
- Salt and freshly ground pepper, to taste
Preheat the oven to 500°F and position two racks in the middle and upper third. Spread the wings out on two baking sheets in a single layer and season with salt and pepper. Roast for 40 minutes, turning once, until the wings are golden and crisp or deep fry until cooked through.
Meanwhile, in a small saucepan, cook the butter with the garlic over moderate heat just until fragrant, about 2 minutes. Add the Cholula® Green Pepper sauce to the saucepan and bring to a simmer.
Using tongs, transfer the chicken wings to the saucepan with the sauce and toss to coat. Check for seasoning and adjust if necessary. Pour the wings and any extra sauce onto a large platter.
Garnish with chopped scallions and sprigs of cilantro. Serve immediately.