Sweet Asian Hot Wings

It's finally September and more importantly it's FOOTBALL SEASON!!! We love love love football in this house. And what screams football better than chicken wings??? Not much, in my opinion. 

The Husband & I have definitely made our fair share of wings in the past, and we almost always bake them instead of fry them. We have our go-tos - Alton Brown's Chicken Wings & Parmesan Garlic Wings, but I wanted to shake things up a little, and try something new.

Looking through wing recipes on Tastespotting, I came across this recipe on the blog Crepes of Wrath.  Not only did the beautiful photos make my stomach rumble, but when I saw all the Sriracha (for those of you who don't know us well, we use it like ketchup!) this recipe called for I knew I HAD to try this.

These wings are dynamite! They are packed full of flavor. Lots of spice, good heat and there's also an undeniable sweetness intertwined.

The sauce is fairly thick, making these wings a delicious mess. The Parmesan Ranch dipping sauce was fantastic and a great way to soothe your mouth from the heat of the wings.

Both Hubby & I loved these and I will definitely be making them again this football season!!!

Sweet Asian Hot Wings

For the marinade:
2 1/2 – 3 pounds chicken wings
1/2 cup olive oil
1/4 cup Sriracha
8 cloves garlic, minced and mashed (see above)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon chipotle chili powder
1/2 teaspoon dried oregano
For the sauce:
4 tablespoons unsalted butter, melted
5 cloves garlic, minced and mashed (see above)
1/2 onion, minced
juice of 1/2 a lemon
2 tablespoons Sriracha
1 tablespoon honey
1-2 tablespoons tomato paste (add 1 tablespoon, taste, and add another if necessary)
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon cumin
3 scallions, green parts only, sliced thinly (for garnish)

Cut up your wings, if necessary. Cut off the wing tip, then cut apart the double-boned section from the drumette. Place the prepared chicken in a sealable bag or container.

Combine the marinade ingredients in a small bowl and whisk together. Pour the marinade over the chicken wings and allow to marinate in the fridge for at least 30 minutes or as long as 24 hours.

Preheat your oven to 400 degrees F. Cover a baking sheet with foil, then place a wire rack over it. Spray with non-stick cooking spray. Line the chicken up on the wire rack and bake for 10 minutes, then flip them over and bake for another 10-12 minutes, until crispy.
While the wings are baking, prepare the sauce. Combine all of the sauce ingredients in a small sauce pan, then cook over medium heat for 8-10 minutes, until thickened, stirring every few minutes. Set aside until ready to use. Also prepare the dipping sauce (recipe follows).

When the wings are cooked through, place them in a large bowl and pour the sauce over them. Toss to coat. Serve with the Parmesan Ranch Dipping Sauce (recipe follows). Serves 4 as a light appetizer or 2 for dinner.

Parmesan Ranch Dipping Sauce

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/4 cup Parmesan cheese, grated
2-4 tablespoons buttermilk (or regular milk)
1 teaspoon olive oil
1/4 teaspoon ground black pepper
4 cloves garlic, minced and mashed (see above)
3 scallions, green parts only, sliced thinly
squeeze of lemon

Whisk together the ingredients. Taste for seasoning. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to combine.