These Crispy, Sweet and Spicy Chicken Wings are baked instead of fried so they will help you to keep the calorie-count down while you indulge in this classic game day food.
Anyone with a sports fanatic in the house can tell you, “game day” doesn’t last for only a single day, it lasts the entire season. In reality, game day is as much about the food as it is about the score. So it’s important to have a variety of great finger-food recipes on hand to help you make it from pre-season to the championship finals – recipes like these Crispy, Sweet and Spicy Chicken Wings.
I’ve only made chicken wings a few times in the past – they are more of an indulgence than a weeknight dinner, and that’s what makes them perfect for game day. With the Super Bowl coming up this weekend, I wanted to share a really easy, healthier recipe for chicken wings. What makes them healthier? Instead of frying these little guys, they are boiled before being baked, giving them a nice, crispy skin before they are tossed in a simple 3 ingredient sauce.
- 2 pounds chicken wings (I used drumettes)
- 1 cup peach jam
- 2-3 tablespoons chili paste
- 1 tablespoon lime juice
- onion greens for garnish (optional)
- Preheat the oven to 450 degrees F and line a baking sheet (with sides) with parchment paper. Set aside.
- Trim off any extra fat from the chicken wings.
- Bring a large pot of water to a boil, adding 1-2 tablespoons of salt to the water (similar to when you boil pasta).
- Place the chicken wings in the boiling water, and boil for 8-10 minutes, stirring occasionally.
- Remove the wings from the water to a wire cooling rack placed over a baking pan. Let the wings dry for a few minutes before patting them dry with paper towels. The drier the chicken wings are before you begin to bake them, the crispier they will become.
- Place the chicken wings on the baking sheet in a single layer.
- Bake in the preheated oven for 30 minutes. Flip the wings over, and bake an additional 10 minutes.
- In a large bowl, stir together the peach jam, chili paste and lime juice. Reserve half of the mixture in a separate bowl to be used as dipping sauce when you serve the wings.
- Place the hot chicken wings in the large bowl with the remaining sauce. Stir and toss to coat the wings completely with the sauce.
- Transfer the wings to a plate and serve with the reserved dipping sauce.
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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.