Baked Hot Wings by The Foodie Army Wife (formery Mrs. Mama Hen)

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.

Baked Hot Wings
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.

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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.

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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.

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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.

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Mince up a clove of garlic, and toss it all in.

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Bring it to a very gentle boil, reduce the heat and let it simmer a couple minutes. Then turn off the heat.

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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.

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Enjoy!

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Baked Hot Wings by The Foodie Army Wife
 
Author:
Ingredients
  • 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
Instructions
  1. To begin, preheat your oven to 450 degrees.
  2. 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.
  3. 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.
  4. Bake the wings for 40 minutes.
  5. 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.
  6. 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.

 

Enjoy!

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