Chicken wings are the perfect snacky meal, especially during the Super Bowl. These wings are slathered with a sweet, spicy, and salty Asian sauce that becomes wonderfully caramelized in the oven. To make them, start by getting 3 pounds of chicken wings. To dissect chicken wings, or any other chicken joints, you want to cut right where the joint bends in order to avoid cutting through bone. Bend the chicken wing and feel around to see exactly where that spot is. Cut off the wing tips (the pointy joint), and save them to make chicken stock. Then, separate the upper and middle sections.
Preheat your oven to 375°F. Place a wire rack on a baking sheet lined with tin foil. Spread the chicken wings on the wire rack, and season them with salt and pepper.
Bake the chicken wings for approximately 35 minutes until the chicken skin is browned and crispy.
In a small pot over low heat, whisk together 1/4 cup of orange pepper jelly and 1/2 cup of hoisin sauce. Taste the sauce, and adjust it to suit your tastes. Toss the chicken wings in the sauce, and then spread the wings back on the wire rack.
Bake the chicken wings for another 10 minutes until the sauce begins to caramelize. The chicken wings are best eaten while they are still warm, but they are also pretty good at room temperature. And if you eat all of these wings and still want more, take a sniff of your hair. Mine smelled like wings for hours, and I can’t say that was a bad thing.
- Chicken wings- 3 pounds
- Orange pepper jelly- 1/4 cup
- Hoisin sauce- 1/2 cup
- Salt and pepper