Chili Garlic Chicken Wings

 

 

 

 

 

 

 

 

 

Chicken wings are a great way to break up the chicken rut you might be in.  They offer a different texture and flavor than your everyday breasts or thighs you normally serve.  The skin crisps up so nicely and gives such a great crunch to this dish.

Serve them with a green salad and a side of potato or pasta salad and you have yourself a main meal.  Sure, chicken wings might not be quite as healthy as a boneless skinless breast but an occasion diversion isn’t as bad as you may think especially if, like here, you bake them instead of fry them.  Personally I prefer mine baked rather than fried.

As prepared here, the wings are flavorful without being heavy, indulgent without being glutinous.  They have ample sauce without being drowned in a thick, heavy sauce and I prefer to serve these as is without additional bleu cheese or ranch dipping sauce.  If anything, I serve the additional Chili Garlic Sauce on the side for dipping.

I hope you enjoy!

 

Chili Garlic Chicken Wings

Serves 2 as a main meal

 

2 lbs Chicken Wings

Salt and Pepper

1/3 cup Huy Fong Foods Chili Garlic Sauce

1/4 cup Butter

1 Tbsp Worcestershire

1 Tbsp Honey

 

– Preheat oven to 400*F (200*C)

– Rinse wings under cold water and pat dry.  Trim and cut if required (as shown below).  Discard wing tips or save for stock.

– Place on tray lined with baking paper and season with salt and pepper.  Bake for 30 – 40 minute until browned and crisp.  Turn two or three times during baking so to brown evenly.

– While chicken is cooking place chili garlic sauce, butter, Worcestershire, and honey in a small sauce pan and heat to melt butter and combine ingredients.

– Toss baked chicken with sauce or plate and pour sauce over chicken.

– Serve additional sauce on the side for dipping.