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September 5, 2013  |  

Spicy Sweet Chicken Wings

Dipping Sauce
2 teaspoons safflower oil
3 garlic cloves, minced
1/2 cup fresh orange juice (from about 2 oranges)
2 tablespoons honey
2 teaspoons hoisin sauce
1/4 teaspoon salt
Sliced scallions, for garnish

2/3 cup hoisin sauce
2 tablespoons finely grated orange zest
1/4 to 1/2 cup Sriracha hot-chile sauce, or other hot sauce
1/4 cup honey
1 teaspoon toasted sesame oil
4 1/2 pounds chicken wing drumettes (35-45 wings), patted dry with paper towels

1. Make the wings: Whisk the hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup of the marinade. Add wings to the remaining marinade; toss to coat. Cover and refrigerate for at least two hours, tossing occasionally.
2. Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes, then arrange on a rimmed baking sheet. Bake for 20 minutes, rotating the sheet and brushing wings with the reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade until golden brown; about 20 minutes more.
3. Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add the orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
4. Arrange the wings on a platter. Sprinkle with scallions and serve with dipping sauce.

Source: MarthaStewart.com

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