Easy Baked Chicken Wings


Boiled & Baked Chicken Wings

I came across a great recipe for lower-guilt chicken wings back some months ago, and have been making them this way ever since. The fact that these come out crispy, are baked instead of fried, and are super easy to throw together, makes me love ’em even more. I do switch up the sauce at times, using one of my favorites from a wing place back home in Rochester, New York (Country Sweet Chicken and Ribs), and also just regular barbecue sauce and honey. Whether you use the sauce in this recipe, or your favorite, I think you’ll love this cooking method and how great these wings turn out.

Ingredients

  • 2 pounds chicken wings (I used wings & drumettes)
  • 1 cup peach jam
  • 2-3 tbsp. chili paste
  • 1 tbsp. lime juice

Directions

  1. Preheat the oven to 450° and line a baking sheet (with sides) with parchment paper. Set aside.
  2. Trim off any extra fat from the chicken wings.
  3. Bring a large pot of water to a boil, adding 1-2 tablespoons of salt to the water.
  4. Place the chicken wings in the boiling water, and boil for 8-10 minutes, stirring occasionally.
  5. 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).
  6. Place the chicken wings on the baking sheet in a single layer.
  7. Bake in the preheated oven for 30 minutes. Flip the wings over, and bake an additional 10 minutes.
  8. 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.
  9. Place the hot chicken wings in the large bowl with the remaining sauce. Stir and toss to coat the wings completely with the sauce.
  10. Transfer the wings to a plate and serve with the reserved dipping sauce, blue cheese or ranch and some celery sticks, if desired.

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Sweet and Spicy Baked Chicken Wings


On a recent episode of The Chew, Daphne Oz and Mario Batali had a chicken wing cook-off, and after seeing Daphne’s ingredients (and that hers were baked), I had to try them right away. Needless to say, they did not disappoint. I love the fact that the marinade on these babies caramelize while baking, which makes them a bit crispy. Oh, and the dipping sauce… yummy!!! Since I’m a huge fan of anything sweet, the sauce was perfect for me, but if you’d like it with a little more twang, reduce the half cup of honey by a couple of tablespoons (1/2 cup = 8 tablespoons).

Sweet and Spicy Wings

Ingredients

For the Wings:

  • 2 dozen chicken drumettes
  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1 tsp. crushed red pepper
  • 1/2 cup honey
  • 2 tbsp. low sodium soy sauce
  • 1/2 tsp. chili powder
  • 1 tsp. Dijon mustard
  • 2 garlic cloves (minced)
  • Salt and pepper to taste

For the Dipping Sauce:

  • 1 tbsp. sambal chili paste
  • 1/2 cup Honey
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. Dijon mustard
  • 1 tsp. grated ginger

Directions

  1. Combine all the ingredients for the drumettes in a bowl and toss the wings to coat.
  2. Place in the refrigerator and marinate a minimum of two hours and preferably over night.
  3. Preheat oven to 425 degrees. Remove drumettes from the marinade and season with salt and pepper.
  4. Spray a baking sheet with cooking spray and arrange the drumettes so they are not touching. Brush generously with the leftover marinade.
  5. Bake in the oven for about 40 minutes, or until deep golden brown, rotating the tray half way through and flipping the wings over.
  6. While chicken is baking, combine all of the dipping ingredients and whisk together.
  7. Serve the drumettes with the dipping sauce.
Shown with my guiltless blue cheese dressing.
Shown with my guiltless blue cheese dressing.

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Healthy Chicken Wings


Growing up in Upstate New York, Buffalo wings were practically a staple in everyone’s diet. I recall ordering them numerous times, okay, a LOT, while in college, and having them delivered to my dorm. Needless to say, I was amongst the many who gained “the freshman 15”, which then carried over into my sophomore year, as those wings were nowhere close to being in the healthy category. I do still love having wings from time to time, but now choose to have them baked and not fried, thus allowing my conscience to remain at ease. I’m happy to report that this recipe will do the same and is guilt-free.

Ingredients

  • 2 lbs. chicken drummettes (or wings)
  • 2 tbsp. honey
  • 2 tbsp. ketchup
  • 2 tsp. red pepper sauce
  • 1 tbsp. Worchestershire sauce
  • Blue Cheese Dipping Sauce
  • Celery sticks, if desired

Directions

  • Remove skin and fat from chicken.
  • Mix honey, ketchup, pepper sauce and Worchestershire sauce in heavy-duty resealable plastic food-storage bag.
  • Add chicken, turn to coat with honey mixture.
  • Seal bag and refrigerate at least 15 minutes, but no longer than 24 hours, turning occasionally.
  • Make Blue Cheese Dipping Sauce, if desired.
  • Heat over to 350.
  • Line jelly roll pan with aluminum foil.
  • Place chicken in pan.
  • Bake uncovered about 30 minutes or until crisp, and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Serve with blue cheese dip and celery sticks.

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