Prep Time: 20 mins I Marinating Time: 4 hrs./Overnight for best results I Cooking Time: 1 hr. I Serve: 3-4
Hot and Sweet Chicken Wings with Creamy Cheese Dip. Once you try this recipe, I bet you will fall for more! Just the right balance of hot and sweet with cold cheese dip makes an outstanding combination. These oven baked chicken wings are so incredibly easy to make and they come out extra crispy, sticky and delicious every time! Toss these crispy baked chicken wings in your favourite wing sauce and watch them disappear! These easy baked chicken wings make a fabulous appetizer or main course for the whole family!
Creamy Cheese dip is the perfect party appetizer. A simple combination of mayonnaise and sour cream-based, with lots of fresh herbs and garlic. This can be prepared a day ahead and can be refrigerated. Goes well with all kinds of starters, barbeques and especially kebabs :) Enjoy weekends with this super quick recipe.
Ingredients :-
For Marinade :-
1 kg / 2.2 lb. Chicken Wings (Whole - divided into drumettes and flats, washed properly & pat-dry)
½ tbsp. Olive Oil/Vegetable Oil
1 tsp. Red Chilli Flakes
1 tsp. Parsley (Dried)
1 tsp. Black Pepper Powder
½ tsp. Smoked Paprika
½ tsp. Red Chilli Powder
½ tbsp. Light Brown Sugar/White Sugar
1.5 tsp. Lime Juice
¼ tsp. Baking Powder
Salt to taste
For Sauce :-
½ tbsp. Vegetable Oil
20 g. Butter (salted)
8-10 Garlic Cloves (minced)
¼ cup/50 ml Tomato Ketchup
1.5 tsp. White Vinegar
1 tbsp. Red Chilli Sauce
⅛ tsp. Nutmeg Powder
½ tbsp. Honey
3-4 Sprigs - Fresh Coriander (finely chopped)
Method :-
For Cutting :-
Place the chicken wing on your cutting board and position a sharp knife directly between the exposed joint. Press down and cut through the joint . Use a sharp knife to cut straight through the wingette & drumette and then the tip, cleanly separating all three pieces
Use the wingette and drumette in the recipe and discard the wing tips
Wash them again (if needed), pat-dry and set aside for later use(covered)
For Marinating :-
In a large bowl add all the ingredients mentioned under the marination list one by one. Mix well
Next add all the chicken wings to the bowl. Mix well until all the chicken wings gets well coated with the marinade
Cover it & keep in refrigerator for minimum 4 hrs/overnight for best results
For Baking :-
Preheat the oven to 400 degrees F (200 degrees C)
Take out the wings from the refrigerator, remove the cling film, and with the help of a tong/fork/hands, toss again
Line a baking tray with butter paper and transfer wings to the prepared baking sheet. Brush the wings with the remaining marinade mix
Transfer the baking tray to OTG and bake in the preheated oven for 20 minutes. After 20 mins, flip the wings & baste with the remaining marinade and continue to cook until golden on the outside and no longer pink in the center, about 25 more minutes.
Once the chicken wings are cooked properly, take out from the oven & set aside
For Sauce :-
Heat ½ tbsp of vegetable oil + 20 g butter in a non-stick pan. Add minced garlic to the pan and stir for 1-2 mins on medium flame
Next add sriracha/red chilli sauce + vinegar + chilli sauce + nutmeg powder + honey to the pan. Mix well and stir for 1-2 mins. Cook until slightly thickened
Next add the baked chicken wings to the pan. Add freshly chopped coriander and toss the chicken wings with the help of tong/spatula until all the wings get well coated with the prepared sauce. Switch off the gas and serve with chilled Cheesy Dip
Time to taste:)
Serve with the dip of your choice and a chilled drink:)