Wings with Ruby Hot Red Savina Dipping Sauce

Ingredients

• 36 chicken drumettes
• Sea salt to taste
• Freshly ground pepper to taste
• 1 cup sour cream
• 1 cup chicken broth
• 1 dried Red Savina chile, rehydrated
• 1 pinch sea salt

Directions

1. Preheat the oven to 350 degrees F.
2. Place the chicken drumettes in a pot; cover with cold water.
3. Bring the water to a gentle boil; cook for 15 minutes.
4. Remove the chicken and place on a cookie sheet coated with cooking spray.
5. Season with salt and pepper.
6. Cook in the oven until the meat begins to pull away from the bone and is no longer pink. You can double check if it is done by using a meat thermometer. It should read 170 degrees F when inserted at the meatiest part.
7. While the chicken is cooking, place the sour cream, chicken broth, Red Savina and the salt in a blender; mix until smooth.
8. Pour the dipping sauce in a serving bowl and set aside.
9. Place the cooked chicken and sauce on a serving platter and enjoy.
10. Optionally, substitute 1 cup of chicken broth with the water that you cooked the chicken in.