I'm going to try a new regular feature here at Suzy's Goodies...Finger Food Fridays! I love appetizers, and Fridays seem to be the perfect day to feature them, so you can be ready for all the weekend sporting events.
This week's recipe is Spicy-Sweet Wings, which I made last Sunday. Dee-lish. I'm not usually a lover of wings, but these were great. The only change I would make next time is to use the Sriracha hot-chile sauce as called for in the recipe. I didn't have it, so I used regular chili sauce instead, and the wings weren't very spicy. Great flavor, but no heat.
adapted from High Heels & Aprons
4 1/2 pounds chicken wings, patted dry
For the Marinade
2/3 cup hoisin sauce
1 teaspoon lime juice
1/2 cup Sriracha hot-chile sauce (rooster sauce)
1/4 cup honey
1 teaspoon toasted sesame oil
2 teaspoons canola or other light oil
3 garlic cloves, minced
1/2 cup pineapple juice
2 tablespoons honey
2 teaspoons hoisin sance
1/4 teaspoon salt
Combine marinade ingredients in a large bowl. Scoop out 1/2 cup marinade and refrigerate. Add wings to remaining marinade and toss to coat well. Cover and refrigerate overnight, tossing occasionally.
Remove wings from refrigerator and leave at room temperature for 30 minutes. Preheat oven to 375 degrees. Line 2 sheet pans with foil and spray with nonstick spray. Arrange wings in single layer on sheets and bake for 20 minutes, brushing with reserved marinade about halfway through. Increase oven temp to 425 degrees, brush wings with remaining marinade, and bake for an additional 20 minutes.
While wings are baking, make the dipping sauce. Heat oil and garlic in small saucepan over medium heat for about 30 seconds. Add remaining sauce ingredients and cook over medium heat for 2 minutes, stirring occasionally. Remove from heat and let cool.
Serve wings with the dipping sauce on the side. You could also serve with Chex Mix and M&M's, if you happen to have those handy. It's all good.
I'm linking this post up with Friday Firsts at Dinner at Christina's! Check out what other firsts are featured today...