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
- 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…
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:
NINJA ACTION for the cream sauce!
And ta da!
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.
What awesome recipes have you created lately? I have several birthdays (and duh, holidays) coming up and would love ideas!