Sweet Chili Chicken Wings

I’m cooking a lot of chicken during this stay-home-isolation-Coronacrisis-quarantine lifestyle. Chicken seems to be the easiest available meat to get from the market, or delivery orders, and it’s also what I’ve got stockpiled most in the freezer. (Hint: There are more chicken recipes coming.)

Let’s get to the brass tacks facts, shall we? 1. I’ve got a bunch of chicken wings. 2. I want to make something easy. 3. I want it to be healthy-ish (see #5). 4. Chicken wings have to be crispy and flavorful. 5. This is not the time for frying, wasting all that time and precious rationed cooking oil.

Sweet Chili Chicken Wings tick off all of the above criteria, AND the recipe really only uses 5 ingredients, if you don’t count the water, which I don’t since I don’t have to brave going to the grocery store to acquire it. The keys to success are: season the chicken liberally and allow for several hours for the flavors to mature-- overnight is best, and DO NOT overcrowd the roasting pan. Cook in batches if you have to. Crisp, melt in your mouth, irresistibly delicious chicken wings are at your fingertips 

If you don’t have any sweet chili sauce in your pantry, other sauce ideas include: Buffalo, Teriyaki, or Honey Mustard. Really, check the cabinets and the fridge for any other marinades you’ve got kicking around. Salad dressings will also work!

SWEET CHILI CHICKEN WINGS

·       2 lbs. chicken wings (about 12 wings)

·       1 Tbs. onion powder

·       2 Tbs. olive oil, more as needed

·       1 c. sweet chili sauce

·       ¼ c. water

·       finely ground kosher salt & black pepper, as needed

1. In a large mixing bowl, toss the chicken wings with olive oil, onion powder, 2 tsp. kosher salt, and ½ tsp. black pepper until all are evenly coated. Cover tightly, and refrigerate 2 hours, up to over night.

2. Preheat oven to 375 degrees F. Pull the chicken wings out of the refrigerator and set on the counter for 20 minutes prior to cooking to rest at room temperature.

3. Place the chicken wings in a large lightly oiled roasting pan, giving each a little separation so they are not crowded and touching. Roast the wings at 375 degrees F for 40-50 minutes until golden brown and crisp. Remove the chicken wings from the oven, and allow to cool for 5-7 minutes before tossing in the sauce.

4. Whisk together sweet chili sauce, ¼ c. water, and a pinch of salt and pepper. Toss the wings in the sauce until evenly coated. Serve immediately.