HOLIDAY APPETIZER “BAKED CHICKEN WINGS”

Holiday Appetizer, Sweet and Red Chili Pepper Hot Chicken Wings 

Baked Chicken Wings This couldn’t be simpler. Preheat your oven to 350 and get a large sheet pan ready.

Trim the wings by removing the tip, and splitting the joint on the meaty halves with a sharp, sturdy knife.

I don’t do any seasoning at this point. I just arrange them on the baking sheet (fattier side up) and let them cook on this fairly low heat for about 30 l. After 20 minutes I give them a check and see if any need turning. After 30 minutes, a lot of the fat will have rendered out, and then I drain (if necessary) and crank on the broiler to finish crisping the wings and rendering more fat. That’s it. Juts make sure to keep a close eye on them at the end. 

While the wings are cooking make a simple seasoned salt to toss them in. This recipe will make more than enough, but is great to have on hand for seasoning fries and onion rings or even soups. 

1 Tbsp Kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp garam marsala

1 tsp paprika

1/4 tsp cayenne pepper (optional if you want extra kick!) 

Toss the wings while still hot with about a teaspoon of the seasoning, add more if necessary. 

Sweet Heat, Pineapple Red Chili Pepper Hot Dipping Sauce

In a sauce pan, heat:

– 2 tbsp canola oil over medium heat.

Add:

– 1/2 a large sweet onion Vidalia, minced

– 2 cloves garlic, minced

Saute until soft.

Add:

– 1 large can of crushed pineapple

– 1 red chili pepper, minced (including seeds)

– 1 Cup apple cider vinegar

– -2-3 tablespoons of honey

– pinch of salt 

Bring to a boil, reduce and simmer for 10 minutes. Add to a blender or use a wand blender right in the pot. Puree the sauce, but leave some texture to the pineapple.