Skip to main content

Baked Sweet Chili Chicken Wings

Baked Sweet Chili Chicken Wings



Prep time
Cook time
Total time
Author: 
Serves: 6 wing dings
Ingredients
  • 6 wing dings (drumettes and/or flats)*
  • 1 tablespoon vegetable oil (sunflower oil)
  • Salt and pepper to season (kosher salt)
  • 1/4 cup water
  • 1/4 cup sweet chili sauce (homemade or store bought)
  • 2 tablespoons soy sauce (GF Tamari)
  • 3 garlic cloves, minced
  • 1/4 tsp ground ginger


Instructions
  1. Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
  2. In a medium bowl, toss together the wings, oil, salt and pepper. Place wings onto rack in the pan and bake 45-50 minutes until cooked through and skin is crispy.
  3. 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.
  4. When the wings are finished, toss into the glaze and serve.
  5. Optional: After tossing in the glaze, bake for an additional 8-10 minutes or until the glaze is lightly caramelized.

Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Grilled Romaine Hearts with Caesar Vinaigrette

Recipe borrowed from: http://www.dessertnowdinnerlater.com/2014/05/grilled-romaine-hearts-caesar-vinaigrette/ I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…