It’s Super Bowl week! Or for those of us that don’t really care who wins the game, it’s occasion to throw the ultimate food party and if you’re like me who just loves to host a party, it’s YOUR super bowl! I’ve got you covered with these baked sweet chili & mustard chicken wings.
Though, also spectacular are these kimchi nachos, green curry wings, buffalo chicken eggrolls, tagine flatbread. I mean, just go check out my apps.
Anyway, these wings. I do love wings. I mean, I’m a Buffalo gal, and I grew up on the best, but the best ones (at least the way mom makes them) are fried and fried again (no joke) and then coated in a butter hot sauce. I mean, they’re good for a reason, but 1) I don’t like to fry things (with the exception of the aforementioned buffalo chicken eggrolls because that’s a shallow fry, and I’m okay with that) 2) I try to limit the things I eat that are drenched in butter to very rarely (or, at least hidden in a cake so that I don’t know they’re drenched in butter). My solution is baked wings and they come out just perfect and lovely IMO (still better than BWWs…don’t @me).
This particular marinade comes from Chrissy Teigan, and it’s one that she originally used to sauce up salmon. I thought it would be swell on wings and so here we are. Chrissy was right about the salmon. I’m right about the wings. Lesson, in any case, is listen to a Chrissy when it comes to food and she wont’ steer you wrong.
I baked this batch of sweet chili & mustard chicken wings, but if you love a good char AND (and this is important) can hover expectantly around an oven without worrying about forgetting what is in said oven, go ahead for the broil. Of, if you live in warmer climes, the grill.
As for a dipping sauce, just boil up the marinade to get all the bacteria out and viola, your marinade is now a dip. Sprinkle with some greens if you want some color, and then roll up your sleeves and tuck in your napkin, because these are finger lickin’, face smudging good.
Sweet Chili & Mustard Chicken Wings
January 29, 2020
: 4-6
: 4 hr
: 50 min
: 5 hr
: Easy
Sweet Chili & Mustard Chicken Wings are baked, not fried and are a healthy, easy, delicious game day appetizer or snack.
Ingredients
- 1 1/2 pounds boned, skin-on chicken wings
- 2/3 cups Thai sweet chili sauce
- 2 TB sambal oelek
- 2 TB large-grain mustard
Directions
- Step 1 Mix together the sauces and mustards. Coat the chicken wings well, and put in the refrigerator at least 4 hours, or overnight to marinate.
- Step 2 Preheat the oven to 350F.
- Step 3 Place the wings on a foil-lined sheet, shaking off any excess marinade (setting aside any extra marinade for later). Bake for 50 minutes until chicken is cooked through.
- Step 4 While the chicken is cooking, put any extra marinade in a small saucepan. Cook the marinade 15 minutes, simmering.
- Step 5 Serve the chicken hot or cold with the extra dipping sauce on the side.
