Friday, October 5, 2012

Spice chili chicken wings recipe

Buffalo wings
Buffalo wings (Photo credit: jefflphoto)
We are in the midst of football season and with football comes tailgating. Tailgating means finger foods of all kinds, especially chicken wings. These spicy wings are a pleasant change of pace from your typical hot wing and will disappear from your table in no time. Seriously consider doubling the recipe to have plenty on hand for your next gathering.

  • 15 chicken wings
  • 3/4 cup maple syrup
  • 1/2 cup chili garlic sauce
  • 1 small onion, diced
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
Cut off and discard wing tips. In a small bowl, combine syrup, chili garlic sauce, onion, mustard and Worcestershire sauce. Reserve 3/4 cup of the sauce and refrigerate it. Pour the remaining sauce in a large recloseable plastic bag and add the wings. Seal and allow to marinate overnight. Turn the bag occasionally to ensure all wings are evenly coated. When ready to cook the wings, remove them from the bag and throw away leftover marinade. Lightly grease the rack for your broiling pan and place the wings skin side up. Broil for 8-10 minutes about three inches from the heat. Wings should be browned when removed from the oven. Place wings in a slow cooker and cook on low heat for four hours. Serve with saved sauce, bleu cheese or ranch dressing and celery sticks, if desired.
Enhanced by Zemanta

No comments: