Welcome to #SundaySupper where this week is Budget-Friendly Recipes. If you are new to the concept, #SundaySupper is about bringing people together around the dinner table. Just use the hash tag #SundaySupper and join us on Twitter.
If you’re like me, you love to eat out. Of course, I don’t do it often because it hurts the wallet, but that doesn’t mean I don’t crave it. Take chicken wings for example. I love chicken wings. I hate how they are so messy, but I really do love chicken wings. My favorites are either buffalo or Asian, but I wouldn’t pass up garlic butter or ranch either (who passes up garlic or ranch anyway?). You have to admit when you go out, the cost adds up, not to mention unhealthy with all of that deep frying.
What’s a moose to do? All that money. All that oil. Make them at home, duh (like you didn’t see that coming). And yes, it IS possible to have crispy wings in the oven. I’ve made these Sweet Chili Wings at least 5 times already. Added bonus is they don’t take too much effort either.
Normally when I make wings, I line a cookie sheet with foil, toss the wings in sauce, then bake for 60 minutes. Although they were still good, they weren’t very crispy and stuck to the foil. Then I read Bon Appetit’s recipe for Crispy Chicken Wings. Their method is the opposite of mine. You bake the wings for 45 minutes on a baker’s rack in a pan so the juices drip down and heat circulates underneath. Then you toss the wings in sauce. If you made the buffalo sauce, you were done. If you made the Asian sauce, you baked them for another 10 minutes to caramelize.
I didn’t think this method would make a huge difference, but oh it does. I’ve never had baked chicken wings so crispy before. Crispy! And baked! And healthy! Ha not really, but they are “healthier” than frying them. Can chicken wings ever be healthy?
The original glaze recipe is soy sauce, honey, garlic and ginger. I started out using honey, but when I ran out, I got the brilliant idea to use sweet chili sauce. I loveeee sweet chili sauce, especially in general tso’s chicken sauce. Spicy and sweet. If you don’t like the heat, feel free to use honey instead.
The only problem I had is I never seem to have enough glaze to toss the wings. Maybe I’m just an extra sauce person, but usually I end up doubling that part. Normally, I dip my wings in ranch, but this glaze is so good, I skip the ranch (!!! – I can already hear certain individuals calling blasphemy ;) )
Looking for more #SundaySupper ideas? Check out this awesome menu for today:
Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe
Sasha from Rambling Notebook with her Crock Pot Curried Carrot Ginger Soup
Jennie from The Messy Baker Blog with her Meatball Subs
Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe
Lyn from Lovely Pantry with her Butternut Squash and Aspragus Risotto
Pam from The Meltaways with her her Chicken Enchilada Pasta
Anuradha from Baker Street with her Blueberry Lime Bread
Liz from That Skinny Chick Can Bake with her Creme Brulee French Toast
- 6 wings (drumlettes and/or flats)
- 1 Tbsp vegetable oil
- Salt and pepper to season
- 1/4 cup water
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1/4 tsp ground ginger
- Preheat oven to 400F. Line the bottom of a roasting pan with foil. Place a baker’s rack on top. Place the wings, oil, salt and pepper in a bowl and toss together. Place wings onto rack and bake 45-50 minutes until cooked through and skin is crispy.
- Meanwhile, make the glaze. In a medium saucepan, mix together the water, chili sauce, soy sauce, garlic, and ginger and bring to a boil. Reduce heat to low, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Let sit for 15 minutes to thicken slightly.
- When the wings are finished, toss into the glaze. Bake for another 8-10 minutes or until the glaze is lightly caramelized.
Source: Bon Appetit