Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

Ah, back to flavors a bit more familiar. My previous recipe, Bang Bang Shrimp, was challenging in that I have never deep fried before (nor did I have proper equipment), and typically don’t make Asian dishes, so I’m not adept at improvising with spices, etc. The third and final recipe I made last week involved baking and brown sugar, so it was more in my zone (on paper, anyway)…plus it was a great excuse to use our new Ninja!

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

from Damn Delicious

Yields 3-4 servings


  • 2 pounds chicken wings
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoon chili powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup roasted red pepper, chopped
  • 2 ounces goat cheese
  • 2 tablespoons sour cream
  • 1/4 teaspoon salt

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  • Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  • In a large bowl, combine the wings, olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.
  • Place the wings onto prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
  • To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.
    • TORIE’S NOTE: If you’re like me and didn’t know how to roast a red pepper, instructions are here.
  • Serve wings immediately with dipping sauce.

Everything was going as planned until – RUH ROH! – my wings did not look like their wings. In the package, they looked like adorable little drumsticks all lined up like toy soldiers. But upon opening the package…

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WAY DIFFERENT. Panic ensued. Frantic cries to Tristan to Google how to chop wings. Those bones were thick, man. Chicken-slimed fingers didn’t help with using a knife. After hacking away for several minutes, I was content to move on with the smaller pieces I’d created.

Pepper roasted and chicken coated with divine sweet and savory spices:

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NINJA ACTION for the cream sauce!

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And ta da!

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Very very nummy. Next time, I would do the chicken in my broiling pan instead of on a foil-lined pan to increase the crisp-ness. The cream sauce is like crack – would be great on pita triangles with sea salt, or really anything. Definitely my favorite recipe of the week, and it was nice to go out on a high note.

I hope you liked my first series, 3 Recipes, 3 Days! If you missed any of the others, here is 1 and 2.

What awesome recipes have you created lately? I have several birthdays (and duh, holidays) coming up and would love ideas!




Chili & Brown Sugar Chicken Bacon Wraps

I wrapped Lil’ Smokies with crescent rolls in back high school (“Baby Jesus in a Blanket,” anyone!?), but have honestly felt too intimidated to try “gourmet” wrapping recipes with ingredients such as olives, figs, and raw meat … too grown up! However, this recipe from Paula Deen felt grown up (two kinds of raw meat!), yet simple at the same time (4 ingredients).

Chili & Brown Sugar Chicken Bacon Wraps

Makes 12-15 wraps

4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

1. Preheat oven to 350 degrees F.

2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick.

3. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.

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4. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Et Voila!

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This recipe was just as easy and it sounds, and tasted great. Since each bite is rich in flavor, I would definitely pair with a veggie if eating as a main course. We chose roasted asparagus.

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What are you favorite “wrapped” recipes?