Sweet & Spicy Chicken Wings

The Foodies' KitchenMay 31, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Father’s Day is coming up, and we know chicken wings are one of Dad’s favorite appetizers. We’ve made this recipe a few times before, and it is always a big hit, with its mixture of sweet honey and spices. They are delicious by themselves, of you can pair it with your favorite ranch or blue cheese dressing, and crudités.

All you need to do is mix the ingredients to make the marinade and let it do the hard work. The longer you leave them in it the more flavor they’ll have, so you can start preparing them the night before to leave the wings marinating overnight. If you don’t have the time, leave them marinating at least 1 hour.

When it’s time to put them in the oven, arrange them in a prepared baking sheet leaving a little space between them. Line the baking sheet with aluminum foil, this will help you with cleanup when you’re done. We placed them over a wire rack, to make sure they brown evenly, and this way you make sure they don’t stick to the pan.

We found the perfect item to serve them in: a wooden base with a ceramic white bowl in the middle to hold the sauce. We’d love to hear your feedback, let us know if you try this recipe.

Kitty & Helga

Sweet & Spicy Chicken Wings

Recipe by Suvir Saran, American Masala
Yields: 6 servings

Ingredients:
5 tablespoons honey
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon cracked peppercorns
1 teaspoon garam masala*
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon ground cumin
2 pounds chicken wings, wings halved at the drumette joint
1 tablespoon white wine vinegar
Coarse sea salt

Directions:

Whisk 2 tablespoons of honey with the olive oil, salt, pepper, garam masala, paprika, cayenne pepper and cumin in a small bowl. Pour into a resealable gallon-sized plastic bag and add the chicken wings. Turn to coat with marinade and refrigerate for 30 minutes or overnight.
Heat your oven to 400°F.
Line a baking sheet with aluminum foil and place a wire rack on top of the baking sheet (you can also line a broiler drip pan with foil and cut slits in the foil so the juices don’t pool around the chicken). Arrange the chicken wings in a single layer on the rack. Roast for 35 minutes.
Meanwhile, whisk the remaining 3 tablespoons of honey and vinegar in a small bowl. Remove the wings from the oven and brush with the honey-vinegar. Continue roasting until the wings are slightly charred and crisp, about another 15 to 25 minutes.
Sprinkle with some coarse salt and cool for 5 minutes before serving.

Note:

You can buy this at the grocery store or make your own by mixing ground spices at home: 1 tablespoon cumin, 1½ teaspoons coriander, 1½ teaspoons cardamom, 1½ teaspoons black pepper, 1 teaspoon cinnamon, ½ teaspoon cloves and ½ teaspoon nutmeg.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefoodieskitchen

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