I am currently still licking the sauce off my fingers from this one (sorry, Mac keyboard) – literally made them only a hour ago for the NFL playoffs and couldn’t wait to blog them. If that doesn’t say something about these wings, not sure what does!
As the SuperBowl is quickly approaching, I am always looking for great “football” food to serve at whatever party we attend or host. These will be brought to our friends’ house this year, no question!
This particular recipe was in a great article in Food & Wine magazine (thanks for the subscription, Mom & Dad!). The article gives you a great basic hot wing recipe, then all of the great ways you can mix them up and give them different flavors. These are the maple chipotle hot wings, but I will surely be trying the others soon!
Something to note – yes, you roast them for 45 minutes at 500 degrees. The mixture of the dredging, the veggie oil and high temperatures gives them a crispy skin, almost like they were fried.
Happy SuperBowl Party!
MAPLE CHIPOTLE HOT WINGS
2-4 Servings
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried sage
2 pounds chicken wingettes and/or drumettes
2 1/2 tablespoons red hot sauce
2 tablespoons unsalted butter, melted
1 canned chipotle pepper, minced
2 tablespoons maple syrup
Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil.
Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.
