Maybe it's the realization that outdoor gatherings are going to be a thing of the past in a month or two, but this time of the year is filled with outdoor gatherings ranging from harvest parties to tailgating extravaganzas. Always popular at fall events are wings, especially if they pack the great combination of spicy and sweet:
Unlike a lot of wings, these morsels aren't breaded or fried. The result are tender wings with a crisp, tasty outer crust that didn't take 18 steps to create. In fact, while they do take a while to bake, most of the time poured into this dish involves sitting around twiddling your fingers while the oven does the work. In fact, once you get the oven preheated and the wings on a baking sheet, the oven starts its work immediately, giving you time to put together the sauce.
Speaking of the sauce, imagine all of the flavors that make you swoon and then imagine them in one sauce. This one is that good. In fact, I'll let you in on a little secret: I double the ingredients for the sauce and always make a double batch. Then I use it on burgers, as a dip for egg rolls, and just about anywhere else I'd like a sweet, spicy sauce. And sometimes, I just grab a spoonful … shhhhhh! Don't tell.
- 10 chicken wings
- Salt & pepper
- 1/4 c. maple syrup
- 1/4 c. molasses
- 2 T. sriracha sauce
- 1 T. soy sauce
- 2-3 cloves garlic, finely minced
Preheat the oven to 425° F. Cover a large baking sheet with a silicone baking mat or aluminum foil. Arrange the wings on the pan, taking care to not let them overlap. Sprinkle them lightly with the salt and pepper. Place them in the preheated oven and set the timer for 20 minutes.
While the wings are baking, combine the remaining ingredients (maple syrup through minced garlic) in a bowl to make the sauce. Whisk to thoroughly combine.
When the time goes off, remove the wings from the oven and, using a pastry brush, liberally brush the sauce over the top of the wings. Using a pair of tongs, flip all of the wings and brush them again with the sauce, making sure they are fully coated. Bake for an additional 20 minutes. Serve hot with extra sauce for dipping and drizzling.
- Yields: 3-4 servings
- Preparation Time: 1 hour