Recipe: Spicy Soy-Braised Wings

Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceThis savory and addictive dish was inspired by two sources: First, a recent trip to our favorite dim sum place in town, where we absolutely fell in love with the spicy chili-and-five-spice seasoned chicken feet that were served there. Second, a wonderful recipe for Spicy Garlic Coal-Black Wings, posted by our friends Brian and Marilyn at Hot Sauce Daily ( This recipe takes inspirations from both of those places, but adds a twist, courtesy of our award-winning Chairman Meow’s Revenge: Scorpion Pepper Sauce, which delivers both spice and plenty of flavorful aromatics (like garlic, cilantro and lime) to the mix. While simple to do, the recipe takes a little time to put together; thankfully, most of the steps can be done ahead of time.

Here’s what we did:


1 lb. chicken wings, spit into wingettes and drummettes
1 cup chicken broth
1/2 cup soy sauce
1/2 cup dry sherry or cooking wine
1/2 cup brown sugar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3-6 tablespoons Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired spice level)
1 tablespoon Chinese five-spice powder
1 teaspoon of sesame seeds (optional)


Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceIn a medium sized pot, stir together the soy sauce, dry sherry, garlic, ginger, brown sugar, chicken broth, five-spice powder and 3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce.

Add chicken wings and toss to coat well.

Place pot on burner over medium heat and bring mixture to a boil. Once boiling, lower heat to low and cover pot with lid. Braise wings in mixture for 45 minutes, stirring every 10 minutes or so. During this time, the sauce should thicken and start to glaze the wings some.

After 45 minutes, remove pot from heat and remove cooked chicken wings to a side plate.

Return pot to burner, raise heat to medium-high and boil braising liquid for about 7 minutes more, so that the level of liquid reduces by half and the liquid becomes thicker and somewhat syrupy.

Take burner off heat and taste. If more spice is desired, add more Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce, one tablespoon at a time, until desired heat level has been reached.

Return wings to pot and toss well with reduced sauce until well coated on all sides.

(Note: All the steps to this point can be done a day ahead if desired. Just keep everything in the pot until you’re ready to proceed.)

Set oven to 425F. Spread coated wings on a foil-lined baking sheet in a single layer and roast wings for 15 minutes, or until well-charred (but not burned) in spots.

Sprinkle sesame seeds over the wings and serve.


Recipe: Sweet and Spicy Papaya Pequin Wings

Sweet and Spicy Papaya Pequin Wings

Our friend and fan Carlos, owner of CFL Healthybear (an Orlando-area personal massage company), came up with this wonderful recipe while experimenting with our sauces one day. It features our multiple-award-winning Papaya Pequin Passion sauce and ketchup, which at first seemed like an odd combination for wings. (We’ve always been partial to our wonderful Oven-Roasted Purry-Purry Wings, after all.)

“First, I just fried the wings and tossed them with the plain sauce, but the sauce got the wings soggy,” Carlos said when he told us about the creation. “So on a lark I mixed the sauce with a little ketchup, and that changed everything. The sauce remained creamy and added a light ketchup taste to the wings, but when the hot wings came in contact with the mixture, the aroma was like the breath of 100 angels.”

Needless to say, we were sold at that point, and this simple recipe has become a favorite of ours ever since, especially on game day or at tailgates — we just love that sweet heat flavor on wings.

Here’s what Carlos did:

Sweet ad Spicy Papaya Pequin WingsIngredients:

1 lb. chicken wings, split into wingettes and drummettes
Vegetable oil (for frying the wings)
1/4 teaspoon of salt
2 tablespoons Fat Cat Papaya Pequin Passion
1 tablespoon ketchup


Heat the oil in a large, heavy bottom pan until the temperature reaches 350F.

Once to temperature, fry wings in oil until done, about 15 minutes. (If you don’t want to fry the wings, then please use the oven-roasting method described in our Oven-Roasted Purry-Purry Wings recipe.)

While the wings fry, mix the Fat Cat Papaya Pequin Passion sauce and ketchup together in a large mixing bowl until well-blended. (If making more wings, just increase the recipe as needed, using the ratio of two parts Fat Cat Papaya Pequin Passion for every one part of ketchup.)

Once the wings have cooked, remove from oil, drain on paper towels and season with a sprinkle of salt. Then toss the still-hot wings into the mixing bowl with the Papaya Pequin Passion mixture and stir to coat evenly.

Serve hot and enjoy.

Note: Second picture courtesy of Carlos Mendez of CFL Healthybear

Recipe: Oven-Roasted Purry-Purry Chicken Wings

On a recent trip to North Carolina, we spent some quality time with our good friends Tina and Frank and their little boy Hunter. (Hi, Hunter!) After a wonderful, lazy afternoon at Frank and Tina’s place, we decided to cook up some dinner for our hosts, to show our appreciation. Among the spread were awesome herb-roasted pork tenderloin sliders (recipe coming soon) and these delicious wings, roasted at a high temperature in the oven until crispy and then tossed with our Purry-Purry Sauce. When the sauce hits the hot wings, the aromatics in it bloom, creating a wonderful savory, spicy flavor that compliments the crispy chicken perfectly. Tina has been craving them ever since…. When we visit again, we’ll definitely make her another batch or two.

Here’s what we did:

Ingredients: (for a small recipe)

5 chicken wings, separated into drummettes and wingettes (no fooling, that’s what they’re called), and with the nub removed
1 tablespoon of vegetable oil
1 teaspoon salt
3 oz. Purry-Purry Sauce


Preheat oven to 450 F.

Cover a baking sheet with foil (for easier cleanup — you’ll see why in a minute). Toss wing parts with oil and salt and spread over the foil in a single layer. (Note: If you’re making a bigger batch, feel free to cram the chicken pieces together. Just make sure you’ve got everything on one layer, with nothing stacked, so it gets crispy. The chicken won’t crisp if the pieces are stacked.)

Roast the chicken wings for 35-45 minutes, depending on your oven’s capacity. You’ll know when the chicken is done when you can tap the skins of the pieces and they sound “crispy” in return (yes, that’s the appropriate term) — not soft, like you would get with baked chicken.

Jimmy the wings off the foil with tongs — they’ll be a little stuck, to put it mildly (hence the foil) — and put then in a mixing bowl. Toss with the Purry-Purry Sauce while hot and serve. Feel free to drizzle more Purry-Purry Sauce on top to reinforce its flavors. Enjoy.