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Thursday, November 20, 2014

Sweet and Spicy Chicken Wings

 My boys usually ask me to make wings for sleepovers, and movie nights, and while I make several variations, this is usually the batch that disappears first.
I buy whole wings, and separate them myself, saving the tips for making broth later.
I'll admit that is easier if you buy the packages of wings that are already made into drummies, and worth the little bit extra it costs to save yourself the work of dis-joining a huge pile of wings.

1 1/2-2 lbs. chicken wings
Olive oil to coat wings
For the sauce:
1/2 C honey
1/4 C sriracha sauce
1 TBLS. gluten free soy sauce
1 tsp. lime juice
1 TBSP. orange juice
1 tsp sesame oil
1/2 tsp garlic powder
1/2 tsp onion powder
sesame seeds (optional)

Preheat your oven to 400*F

1. Using a sharp knife, separate the wings at the joint.

2.Mix your sauce ingredients (minus the sesame seeds). 

3. Line a roasting pan with foil and spray with cooking spray to prevent sticking.  Coat your wings lightly with oil, salt and pepper to taste and place in the pan. 
Bake for about 35-45 minutes, or until they start to feel crispy when poked.

4.While the wings are baking,  bring the sauce to a simmer over medium heat, stirring it every so often, until it thickens up a bit (about 15-20 minutes).

5. Brush the sauce on your wings (or you can toss them into the sauce to coat), sprinkle with sesame seeds, if desired and place back in oven for 10 minutes to set up, or you can serve the sauce on the side for dipping.

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