baked

the ultimate food high

Last Minute Crispy Chicken Wings

Thanksgiving is my second favorite national holiday only to the Super Bowl…Okay, seriously though, the Super Bowl not being an “official” national holiday is on the same criminal level as Leonardo DiCaprio never winning an Oscar. Like WTF, but I digress. As the Super Bowl kicks off today, we’re all looking for game day recipes. Guacamole is always a hit, but avocadoes are way too expensive. Bringing a 30 rack of beer is also a safe bet, but come on dude, you can do better than that. After all, chicken wings are arguably the best thing to come out of Buffalo, and they’re a heavenly match when paired with football. Whether you’re a die-hard fan or solely watching for the half-time show, the Super Bowl is the perfect excuse to get fired up with our finger-lickin’ chicken wings.

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 “And believe me, a good piece of chicken can make anybody believe in the existence of God.”Sherman Alexie.

Ingredients:

For the chicken:

  • 1 pound of chicken per person
  • Olive oil
  • Paprika
  • Garlic powder
  • Salt and pepper

For the sauce:

  • 1 cup of Sriracha
  • 2 tablespoons butter
  • 2 tablespoons honey
  • Minced cilantro
  • Minced basil

Directions:

  1. Preheat the oven to 400°. Prepare the chicken by cutting off the drumette and the tip from the wingette. The wingette is the part you should use for the chicken wings.
  2. In a large bowl, coat the chicken wings in olive oil, paprika, garlic power and salt and pepper. Mix around until the wings are thoroughly coated.
  3. Once the oven is preheated, bake chicken on a tin tray for 40 minutes. Flip the chicken after about 20 minutes.
  4. While the chicken is cooking in the oven, add 1 cup of Sriracha, 2 tablespoons butter and 2 tablespoons honey in a medium saucepan on low heat.
  5. Simmer on low heat until chicken is ready.
  6. Once the wings are done in the oven (they should be brown and crispy), place in a large mixing bowl. Add sauce and mix until chicken is coated. Garnish with minced cilantro and basil and serve hot.

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 02/01/2015 by in MUNCHIES and tagged , , , , , , , , , , , , .
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