Sticky wingsSTICKY SWEET VIKING WINGS
Oh my. She done did it again–not only are these insanely delicious, but also they’re baked! So they’re relatively healthy in the grand scheme of things. I mean, honestly, you can justify almost anything if you throw a good, “in the grand scheme of things,” in there. Just saying.
Anyways, baked sweet and spicy chicken wings are an absolute game changer, and a must have at your next football party. Click here to shop the Sweet Viking™ products needed for the recipe.
- 3 lb chicken wings
- 2 tablespoons aluminum free
- Baking powder* (not baking soda)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Sesame seeds or green onion as optional garnish
- 1 teaspoon vegetable oil
- Pinch of salt and pepper
- 1 teaspoon minced fresh ginger
- 2-3 tablespoons Sweet Viking™ Relish
- 4 tablespoons brown sugar
- 5 tablespoons dark soy sauce
- 2 cloves garlic minced and peeled
- Preheat oven to 250º and place a rack on a large baking sheet.
2. Cut each wing at the joint so you have a little wing and drumette. Dry the wings off and then combine the baking powder, salt and pepper and make sure each get a fine dry dusting of the powder mixture
3. Place on the rack skin side up, totally ok if all they are all cozied up, get as many on there as you can, and place on the lower shelf of the oven for 30 minutes. After 30 minutes, turn oven up to 425 and place on a higher shelf for 45-55 minutes or until golden brown.
4. When the wings are about 10 minutes out from being done, it’s time to start the sauce. Place all of the sauce ingredients into a sauce pan and bring to a boil. Allow to bubble and simmer for 5-10 minutes until sauce thickens and turn off the heat (it’ll thicken more as it cools).
5. When your wings are nice and brown and crispy, take those bad boys out of the oven and carefully using tongs, place the very hot wings into a bowl. Then take that scrumptious, thick and sticky sauce and pour it all over.
6. Sprinkle with sesame seeds or chopped green onion if you want to be fancy, or eat them straight out of the bowl–trust me I get it.
Tip: Don’t be afraid to let those wings really crisp up–I’m in Denver at a high altitude, and I was a greedy, hungry girl so I pulled them out after 45 minutes, but an extra 5-10 minutes to get really brown and crispy and these would be the best wings I’ve ever had. Stay tuned! I will master this recipe.
Tip: You can use either Sweet Viking™ Relish in this recipe 🙂