Boulder Hot Chicken - Recipe

Ready to turn up the heat for your next entertaining event? Look no further than this fiery and delicious recipe for Picaflor's Boulder Hot Chicken!

Boulder Hot Sauce:

  • 1 tablespoon unsalted butter, melted
  • 1/4-1/2 bottle of Picaflor Srirawcha
  • a bit of extra vinegar, optional, to taste
  • salt to taste

Wings:

  • 1 pound chicken wings, tips removed, drumettes and flats separated
  • 1/2 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste

Preheat oven to 400°F. Place the wings, oil, salt and pepper in a bowl and toss to coat.  Spread out in a single layer on wire rack inside of a roasting pan, or alternatively directly on oven rack, with a rimmed cookie sheet underneath to catch drippings.

Turning once or twice while cooking, bake until wings are cooked through and crispy, around 45 minutes. 

While chicken is cooking mix sauce.  When wings are finished cooking, toss wings in sauce. Serve immediately.