I particularly love cooking on the holidays so I'm always looking for snazzy recipes to try. I especially love simple dishes with minimum ingredients in case I want to whip up something really quick. As I was thinking of what I wanted to cook to ring in the new year I remembered a recipe from one of my favorite beauty blogs that I had previously made a mental note to try one day.
You really can't go wrong with wings in general because there are so many ways they can be prepared. Whether you're entertaining guests or just in need of a quick solution for dinner These Sweet 'N Spicy Garlic Honey BBQ Wings will truly have you licking your fingers in pure bliss. And best of all? They are super easy to make!
Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Serves: 5-6
1 lb frozen chicken wingettes or fresh wings, halved
1/4 cup lemon juice
1/2 tsp Adobo w/ Pepper
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1 packet Goya Sazon Seasoning
1 tsp Old Bay Seasoning
1/2 bottle of Honey BBQ Sauce
6 tsp Sriracha Sauce
1 tbsp Minced Garlic
Preheat oven to 400°. Soak wings in lemon juice and water for 10 minutes. Remove any feathers and fat, rinse and pat dry. Season with adobo, garlic powder, cayenne pepper and old bay, cover and let sit in the fridge for a few hours. I leave mine overnight. In a small bowl, mix the bbq sauce, sriracha sauce and minced garlic, set aside. Turn your oven to the broiler setting, line your broiler pan with aluminum foil, place wings on the pan and put into the bottom of oven to broil. Cook for 10-15 minutes until a little crispy, turn over and cook for another 10-15 minutes. I do this in batches of about 15 pieces. Remove wings from the broiler pan and place them in a baking dish.
Notes: I'm queen of taking shortcuts so instead of allowing the wings to sit overnight with the seasoning I just skipped that part to cut the time in half. Also, I left out the adoba seasoning, the highlight of this recipe is predominantly in the sauce so you can prep the chicken with seasoning of your choice whichever you prefer.
Recipe from The Glamorous Gleam