Many of you know I am participating in NaNoWriMo (National Novel Writing Month) and so I am a bit preoccupied and haven’t had as much time to devote to recipes. Oh I’m posting my recipes, they are just coming a bit further between due to the time constraints from writing. When I put a shout out for some guest blogging to my great Sunday Supper friends, Conni jumped right in and offered to help. I am so excited to have Conni from
MrsMamaHen.com The Foodie Army Wife, guest blogging over here today – these Baked Hot Wings look amazing and I know you will love them. Conni, thank you so much for offering to help, for making the guest post easy to get into my blog and for such a wonderful post! These are definitely on our list for tomorrow!
Happy Thanksgiving friends – here’s Conni!
My husband loves spicy. I mean really, really loves spicy. He puts hot sauce on almost everything you can imagine, even, and I shudder as I type this…chicken & dumplings! Me? Now I’m not a fan of spicy. I run far, far away from it. I’m a total wimp. But these wings aren’t so insanely, crazy hot that I can’t eat them.
The chicken is baked, so there is no messy frying necessary, but the skins still get nice and crispy.
To begin, preheat your oven to 450 degrees.
Prepare a large baking dish with a rack. I generally make enough wings to fit in a single layer across the rack of the pan, somewhere around 2 1/2 – 3 pounds. Pat the wings dry and place them on the racks with the thickest part of the skins facing up.. Give them a nice sprinkling of salt & pepper.
Now here’s the trick to the getting the skins crispy. Give them a light coat of oil. If you have one of these handy spray bottles, just spritz them over the top. If you don’t have one, simply brush the tops using a pastry brush.
Bake the wings for 40 minutes. While they are baking, you’ll mix up the very simple sauce. In a saucepan, combine 1/4 cup each of red wine vinegar and soy sauce, 1 tablespoon of extra virgin olive oil, and 2 tablespoons of sugar.
And for the heat. This stuff normally strikes fear in me. But like I mentioned, the sauce isn’t that nightmarish…since even wimpy me can eat it. Add in a third of a cup.
Mince up a clove of garlic, and toss it all in.
Bring it to a very gentle boil, reduce the heat and let it simmer a couple minutes. Then turn off the heat.
When the chicken is done baking, put all the wings in a large, heat-safe bowl. Pour in the sauce and stir them to coat. Serve with ranch dressing if you like.
- 2½-3 lbs chicken winglets
- salt & pepper
- Extra Virgin Olive Oil - about 2 tablespoons, for brushing/spritzing
- ¼ c red wine vinegar
- ¼ c soy sauce
- 1 Tb Extra Virgin Olive Oil
- 2 Tb sugar
- ⅓ c sriracha sauce
- 1 clove garlic, minced
- To begin, preheat your oven to 450 degrees.
- Prepare a large baking dish with a rack. I generally make enough wings to fit in a single layer across the rack of the pan, somewhere around 2½ – 3 pounds. Pat the wings dry and place them on the racks with the thickest part of the skins facing up. Give them a nice sprinkling of salt and pepper.
- The give them a light coat of oil. If you have an oil spray bottles, just spritz them over the top. If you don’t have one, simply brush the tops using a pastry brush.
- Bake the wings for 40 minutes.
- When they are almost done baking, combine the red wine vinegar, sugar, sriracha sauce and minced garlic in a saucepan. Bring it to a gentle boil and reduce the heat to low. Simmer it just a couple minutes, and then turn off the heat.
- When the wings are done baking, place them in a large, heat-safe bowl. Pour the sauce over the top, and give them a stir to coat. Serve with ranch dressing if you like.