Oct 3, 2011
These baked chicken wings are simple and completely addictive; with a sticky garlicky sauce that will have everyone licking their fingers.
If desired serve these garlicky chicken wings with a blue cheese dip and veggie sticks. For a quick blue cheese dip, crumble your favourite blue cheese into sour cream and season with salt and pepper.
2.2 pounds chicken wings
4 tbsp. maple syrup
1 tbsp. Dijon mustard
Juice of 1 lime
2 garlic cloves, minced
4 tbsp. olive oil
1 tsp. smoked paprika
1 tsp. salt
1 tsp. freshly ground pepper
2 tbsp. grated ginger
2 tbsp. chopped cilantro
1 tsp. chopped pepperocino or your favourite hot chile, or to taste
Cut wings in half and remove wing tip, if desired.
Combine maple syrup, Dijon, lime juice, garlic, olive oil, smoked paprika, salt, pepper, ginger, cilantro and pepperocino in a large bowl or re-sealable plastic bag. Add wings and toss to coat. Cover. Marinate in the fridge for at least 3 hours or up to 24 hours.
Preheat oven to 400 degrees F. Line large baking sheet with foil.
Transfer wings to prepared baking sheet. Bake wings for 20 minutes, then flip and cook until wings are golden brown, juices run clean and meat is no longer pink, about 20 minutes more. Total cooking time is about 40 to 45 minutes.
Yield: 4 to 6 servings.