On Honesty [wings, three ways]

Do you remember the time we talked about the three words that shape this blog?  One was honest.

Honest: I made 3 kinds of wings for the Superbowl.

crispy baked wings

Honest: It was a taste test.  We have one standby that is in heavy rotation at our house, but if there was ever a day to try something new…

Honest: I actually made them on Superbowl Sunday.

For a little while, I tried to be one of those bloggers who gets posts ready in advance of major holidays and other food-centric events.  You know, so you all could check in if you were looking for ideas for your own homes with enough time to get to the grocery store, and get things in the oven.

sriracha glazed wings

I’m so not one of those bloggers.

So I honestly ate all three of these on Superbowl Sunday.  And I honestly have some new favorites.  Notice how I didn’t say a new favorite.  Because the two new recipes we added to our chicken wing repertoire are both amazing, and different enough that we needn’t land on an ultimate wing.  Each satisfies its own little place in my flavor book.

chipotle honey baked wings

Without further ado, may I introduce you to Shutterbean’s Sriracha Glazed Chicken Wings, and FoodieCrush’s Chipotle Honey Baked Chicken Wings.  The Sriracha glazed wings are sweet, with this gorgeous sauce that drips from your fingers with every bite.  On the other hand, the chipotle honey baked wings are sticky.  They start sweet, but turn spicy on you when you’re not looking.  And all three recipes couldn’t be easier.  I baked these fully in the afternoon, and reheated them in a 350 degree oven for 15 minutes at game time.  Party strategy for sure.

And so there you are, dear readers.  A mere two days after the Superbowl, when you (honestly) don’t need to look at wings again for quite sometime, I arrive with a boatload of ideas.  Can I offer you some advice?  Don’t let a year go by before making them.  Have a bunch of people over to watch the Oscars, and give them something they’re not expecting.  That’s what Ina always says to do, anyway.  Or simply place them in front of a loved one on a random weeknight and watch him go crazy.  The possibilities are endless.  There is never a bad time for wings.

To make Sriracha Glazed Chicken Wings, you will need:

  • 1/4 C soy sauce
  • 2 T plus 1 tsp. white vinegar
  • 1 T Sriracha sauce
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. sesame oil
  • 1 1/2 tsp. fresh ginger
  • 2 lbs. chicken wings
  • 2 scallions, chopped (both green and white parts)

Combine soy sauce, vinegar, Sriracha, sugar, sesame oil, and ginger in small bowl and whisk till combined.  Place wings in oven-proof dish and pour sauce over top.  Toss to coat.  Let wings sit for 20-30 minutes, turning once halfway through.  In the meantime, preheat the oven to 475 degrees.  Bake wings for 30 minutes, flipping chicken halfway through.

To make Chipotle Honey Baked Wings you will need:

  • 1/2 C honey
  • 1 C ketchup
  • 4 chipotle peppers in adobo sauce (with the tacos, enchiladas, or salsas at your grocery store)
  • 1 T adobo sauce
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 T rice wine vinegar
  • 1 1/2 lbs. chicken wings

Preheat oven to 350 degrees.  Line a sheet pan with foil or parchment, and place a rack on top of the pan.

Place honey, ketchup, peppers, sauce, onion and garlic powders, paprika, and vinegar in small saucepan and stir till combined.  Heat 5 minutes over medium heat, stirring occasionally.  Remove from heat.

Place chicken wings in large bowl.  Add 1/2 C sauce and toss to coat wings.  Place wings on rack and cook 30 minutes, stopping halfway through to baste chicken with remaining sauce.  After wings have cooked, raise oven temperature to 450 degrees, baste wings one more time, and throw them back in the oven for 5 minutes.

*If you are using the leftover sauce, and why wouldn’t you use the leftover sauce, make sure you bring it back to a boil before serving.  No, it didn’t touch raw chicken, but your basting brush went back and forth and back and forth from the wings to the pan.

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