I’ve got two finger lickin’ good recipes for you today! Seeing that this Sunday is Superbowl Sunday, I thought what better time than now to come up with a great chicken wing recipe. This got me thinking, there’s so many options when it comes to chicken wings. Hot, Spicy, Mild, Garlic, Sweet, Breaded, Naked… I could go on and on. I couldn’t decide which to settle for so I decided it was only appropriate to come up with to amazing flavors that are sure to satisfy any “wing” lover.
Our two flavors for today: Honey Garlic Sriracha and Sweet & Tangy!
One is spicy, one is sweet. Kids and grown ups alike will go crazy for these things. The only warning label needed with these wings: keep plenty of napkins on hand, finger licking is sure to happen 🙂
How do you guys like your wings? I like them medium, a little bit of a kick but not too much. Minced Garlic is always yummy. Usually if you order wings there are so many options it’s hard to choose. I wanted a sauce that was spicy but a little sweet, but I also love sweet with a little tang… oh the indecision!
So I figured let’s come up with two wing sauces that have a little of everything. A little heat, a little spice, lots of sweet, loads of flavor, a little tang. My point: these wings are dang good!
Most people fry their wings. Frying gives chicken wings that desirable, crispy texture and golden color. Sometimes frying at home can be intimidating (I didn’t want to mess with it) so I thought, what the heck, let’s bake these babies. Once you have them in the oven, filling your kitchen with an enticing aroma, you’ll be happy you didn’t fry them either.
So let’s talk about our two flavors!
First up: Honey Garlic Sriracha, a sure-to-be crowd pleaser.
This sauce is spicy, sweet, tangy. It’s really everything you want in a wing sauce. And look at the beautiful, glossy color. For this flavor, I used 1 tablespoon plus 1 teaspoon of Sriracha chili sauce. I didn’t want them overwhelmingly spicy but definitely wanted a kick. These give you just that. If you like wings more on the spicy side, try 2 tablespoons.
This flavor also has honey and garlic. The trio of Sriracha, Honey, and Garlic; pure chicken wing heaven.
Chicken wing flavor #2:
Sweet & Tangy; sweet and savory – perfect for kids AND grownups
Sweet & Tangy is a personal favorite of mine. The best way to describe these wings is like baking them in the best honey mustard sauce with a little extra tanginess to them. Their definitely mild, no kick here. Perfect for if your having kids at your Superbowl party. They’re sticky, sweet, and addicting. A perfect compliment to their spicier friend. For this recipe I went a little heavier on the honey, so expect a sweet flavor. If you want a little more “tang” use a 1/4 cup of honey, add 1 more tablespoon of vinegar, and 1 more tablespoon of ground mustard.
What will you guy be serving during the Superbowl?
- 1/4 cup Soy Sauce
- 2 Tablespoons White Vinegar
- 1 Tablespoon plus 1 Teaspoon of Sriracha chili sauce
- 1/3 cup Honey
- 3 Garlic cloves - minced
- 2 Tablespoons Soy Sauce
- 2 Tablespoons White Vinegar
- 1/2 cup Dijion Mustard
- 1/2 cup Honey
- 2 Tablespoons Ground Dijion Mustard
- Pinch of Paprika
- 2 pounds of chicken wings
- You will need two separate 9x13" baking dishes (8x8" will also work).
- In the first baking dish, combine soy sauce, vinegar, Sriracha, honey, and garlic. Whisk all the ingredients together to form the wing sauce. Lightly salt and pepper 1 pound of chicken wings (about 10-12 wings) and place into the baking dish, turning them individually to fully coat them.
- In the second baking dish, combine soy sauce, vinegar, dijion mustard, ground dijion mustard, honey, and paprika. Whisk together until everything is combined. Salt and pepper the remaining chicken wings and place them in the baking dish, turning them individually to fully coat them.
- Allow both sets of wings to marinate in the refrigerator for at least 20 minutes.
- Preheat your oven to 375 degrees.
- Bake both sets of chicken wings in the oven between 40-50 minutes, turning them after about 25 minutes.
- Once they are done baking, transfer wings to a serving dish and allow to cool for a few minutes. Serve immediately.
- I used 2 pounds of drumettes with this recipe. It came out to about 10 wings per sauce. There was plenty of sauce left over so if you have 3 pounds of wings (which is the typical amount in a case) this recipe will still be perfect for that amount.