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.
Anyone with a sports fanatic in the house can tell you, “game day” doesn’t last for only a single day, it lasts the entire season. In reality, game day is as much about the food as it is about the score. So it’s important to have a variety of great finger-food recipes on hand to help you make it from pre-season to the championship finals – recipes like these Crispy, Sweet and Spicy Chicken Wings.
I’ve only made chicken wings a few times in the past – they are more of an indulgence than a weeknight dinner, and that’s what makes them perfect for game-day. With the Super Bowl coming up this weekend, I wanted to share a really easy, healthier recipe for chicken wings. What makes them healthier? Instead of frying these little guys, they are boiled before being baked, giving them a nice, crispy skin before they are tossed in a simple 3 ingredient sauce.
And in addition to the Super Bowl, I have another reason to celebrate with chicken dishes like this. I was selected to be a brand ambassador for The Chicken Farmers of Canada! This means that over the next 12 months, I will be sharing more delectable chicken recipes with you.
Chicken.ca is a great resource for all your chicken needs – whether it be how-to videos, recipes, food safety, tips on living healthier, or the answer to the great debate over white meat vs. dark meat, their website is full of helpful information. You can also follow Chicken Farmers of Canada on Facebook and Twitter, where they share more great tips, recipes, and contests.
Now back to the recipe for these easy chicken wings.
- 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.
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.