Up until now, I’ve only ordered wings from a bar. That’s just what people do. You don’t make wings at home…you eat them in a bar, with lots of beer. Maybe with a gallon of bleu cheese dressing (kidding!). Some carrots and celery too, as an afterthought.
But, AS USUAL, homemade is better, and way more satisfying. I was worried these wouldn’t go over well with Jordan since they weren’t super spicy and buffalo-y, but Baked Brown Sugar Wings prevailed.
He did, however, add sriracha to his wings after they came out of the oven. It was surprisingly the most amazing flavor combination. Somehow, all of the spices complimented each other so well. The sriracha didn’t taste nearly as spicy as it usually does. Next time, we will be adding sriracha to the wing coating.
And the sauce! Oh, the sauce. Honestly, it would taste good on anything. Crackers, baguette, veggies, sandwiches…YUM! It tasted great on the wings as well. I didn’t reach for ranch or bleu cheese once.
Baked Brown Sugar Chicken Wings with Roasted Red Pepper Dipping Sauce …adapted from Damn Delicious
Yields 3-4 servings
- FOR THE WINGS:
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon onion powder
- 2 cloves crushed garlic OR 2 teaspoons garlic powder
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- FOR THE SAUCE:
- 1/3 cup roasted red pepper, chopped (I used the roasted red pepper from a jar)
- 2 ounces goat cheese
- 2 tablespoons sour cream (I used fat free sour cream)
- 1/4 teaspoon salt
Preheat the oven to 425 degrees F. Line a baking sheet with foil (I just sprayed my cooking sheet with pam, things still worked out).
In a large bowl, combine the wings, olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.
Place the wings onto prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.
Serve wings immediately with dipping sauce.