poultry essentials: sweet & zesty wings

Name: Poultry Essentials: Sweet & Zesty Wings
Prep time: 1 h
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1 pound(s) chicken wings, about a dozen; ## THE MARINADE/SAUCE; 1/2 cup(s) maple syrup; 1/4 cup(s) chili sauce; 1 1/2 tablespoon(s) lime juice, freshly squeezed; 1 tablespoon(s) smooth brown mustard, i prefer grey poupon; ## THE COATING; 1/4 cup(s) flour, all-purpose variety; 1 teaspoon(s) salt, kosher variety, fine grind; 1 teaspoon(s) smoked paprika; 1 - 2 pinch(es) white pepper, freshly ground, or to taste

26 Pinches 12 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 25, 2020

I almost never post a recipe without copious photographs. For this one, I only have a few; however, the sauce was so good that I thought I would throw it out here. Anyway, it started with a stroll thru the walk-in, where I discovered a few vacuum-sealed bags of wings. Then I thought, all I need is a good sauce… And so it begins. I used this sauce on wings, but I think it would be excellent on bone-in, skin-on chicken thighs. It is a sweet sauce, with zesty flavor notes that makes your tastebuds do the happy dance. So, you ready… Let’s get into the kitchen.

Rate

prep time 1 Hr

cook time 30 Min

method Bake

yield 2 serving(s)

Ingredients

PLAN/PURCHASE
1 pound chicken wings, about a dozen
THE MARINADE/SAUCE
1/2 cup maple syrup
1/4 cup chili sauce
1 1/2 tablespoons lime juice, freshly squeezed
1 tablespoon smooth brown mustard, i prefer grey poupon
THE COATING
1/4 cup flour, all-purpose variety
1 teaspoon salt, kosher variety, fine grind
1 teaspoon smoked paprika
1 - 2 pinches white pepper, freshly ground, or to taste

How To Make poultry essentials: sweet & zesty wings

Step 1

PREP/PREPARE

Step 2

You will need a rimmed baking sheet fitted with a rack to make this recipe. The rack is actually optional, but it helps to crisp the wings.
Step 3

Gather your ingredients (mise en place).
Step 4

Add the marinade/sauce ingredients to a saucepan over medium heat and bring to a boil. Then, reduce the heat and simmer for about 5 minutes. Take off the heat and allow to cool to room temperature.
Step 5

While the sauce is cooling, separate the drum, from the flat, and tip.
Step 6

Toss the tips in the freezer and use them to make stock.
Step 7

Place the wings into a small bowl and toss with about 3 tablespoons of the marinade/sauce. Then, cover and place into the refrigerator for about an hour.
Step 8

Place a rack in the upper-middle position and preheat the oven to 400f (205c).
Step 9

Place the coating ingredients into a small bowl, then remove the wings from the fridge and lightly toss. You do not want a thick coating. Knock off any excess flour and place the wings on a parchment-lined baking sheet, fitted with a rack (if you have one).
Step 10

Place the wings into the preheated oven and bake for 15 minutes. Then turn them over, and bake an additional 12 – 15 minutes, or until nice and golden brown.
Step 11

PLATE/PRESENT
Step 12

Serve dry with the sauce on the side or toss them in the sauce and serve wet. I toss my in the sauce and then served them with a homemade honey/mustard dipping sauce. Enjoy.
Step 13

Keep the faith, and keep cooking.
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