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.
Author: Jeanine Friesen
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.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2014/01/crispy-sweet-and-spicy-chicken-wings.html