- I know that Super Bowl is this weekend,
and I wanted to make sure that you guys are prepared,
because when it comes to party and game day appetizers,
there's nothing that beats easy,
crispy, oven-baked chicken wings
that are served with a delicious finger-licking sauce.
Well, my guacamole recipe does come close.
So if you haven't yet tried my top-ranking guac,
which I have a supper video for,
make sure to go watch that
and whip up that recipe.
But today we're talking chicken wings,
and I'll give you two different
highly addictive flavor combinations.
The first is a soy garlic ginger sauce
that is sweet and tangy with a kick,
and the second is a honey mustard
that is creamy, sweet, and spicy.
No matter which flavor you choose,
they're sure to disappear fast,
so just be sure to make plenty of them, alright.
Let's dive in.
Preheat your oven to 425 degrees Fahrenheit,
and then let's chat about
how you buy chicken wings from the butcher.
You can buy chicken wings in one piece as you see here
with the winged tip, the flat wingette,
and drumette all still attached.
But more often than not,
you'll buy them from your butcher already cut apart
with the wing tip discarded,
and you'll get the drumette and flat wingette.
If you do get the whole chicken wing,
let me show you how easy it is to chop it up yourself.
Just flip it over so that the underside is up
because it's easier to see the joints this way.
Then press down firmly with a sharp knife on the joint
between the wing tip and the flat wingette.
To remove the drumette from the wingette,
do the same thing and use your knife to cut
right between the joint.
And there you have it,
the two pieces you'll use when making chicken wings.
Because I'm showing you two different flavor options today,
I've got four pounds of chicken wings,
but you just need two pounds of chicken wings
for each individual recipe or flavor.
Add a tablespoon or two of olive oil
or avocado oil to the bowl
and season the wings with salt and pepper.
Then dig in with your hands and mix everything together
so that the chicken is well-coated.
Line a baking sheet with parchment paper,
and I always recommend heavy duty baking sheets
so that they don't warp or bend,
and then place a rack on top.
The rack is important as it allows the air
to circulate around the chicken wings
and gets them nice and crispy.
So place the chicken wings on the baking sheet
and make sure that they're not too crowded or touching.
Two pounds of chicken wings
is about 20 to 24 of these separated pieces
so you can plan accordingly
based on how many people you're serving,
but I'd say two pounds is about four servings.
Once you've got your chicken on the pan
and your oven is at temperature,
place the wings in the oven for about 45 minutes
or until they're cooked through and nice and golden.
While the chicken is cooking,
I'm gonna multitask and create the sauces.
So the first sauce I'm gonna show you
is a soy garlic ginger sauce
that's sticky sweet and flavorful.
Add a half a cup of honey
and a quarter cup of soy sauce to a pot.
And of course I'm using gluten-free tamari soy sauce,
but you can also use coconut aminos if you're avoiding soy.
Then you'll want four large garlic cloves,
or if your cloves are smaller, you can use five.
So peel those and mince them into the pot.
Next, you'll need one tablespoon
of finely diced fresh ginger.
So I'll peel a chunk of fresh ginger with a spoon,
then cut it into thin slices,
stack some of those slices on top of each other,
and then dice it until it's a fairly small dice.
You can always add more or less ginger
depending on your personal preference.
I always like to add a little more
but I am definitely a ginger lover.
So add that to the pot along with a quarter cup of water
which I didn't show, but trust me, it's in there.
Bring the sauce to a boil
and then reduce the heat to a simmer
for about 10 minutes.
You want it to reduce and thicken up
and let all of those flavors meld together.
Do keep an eye on the stove though
because it is a hot sugar mixture
that can easily boil over
if your heat is a little bit too high.
So while our first sauce is cooking,
we can whip up the second which is a honey mustard sauce,
and while I use Dijon mustard in this recipe,
I think stone ground mustard also tastes great,
so pick your favorite.
Add 1/3 cup of mustard to a mixing bowl
along with three tablespoons of honey.
To give this sauce a spicy kick,
we'll add two teaspoons of apple cider vinegar
and two teaspoons of hot sauce,
and then stir it all together until it's creamy.
When our soy garlic ginger sauce is done,
it should be thick enough to coat the back of a spoon
and it will continue to thicken while it cools.
Now I usually like it a bit thicker
and more reduced than what I did today
for a stickier sauce,
but this will still work.
So after your chicken has cooked 45 minutes or so
and has a crispy golden skin,
use tongs to place a few of the pieces
in the sauce at a time,
and make sure they're well-coated.
Then place them back on the rack
because we'll put them back in the oven here in a second.
(soft music)
I'll do the same thing with a chicken
and the honey mustard sauce
and take a few wing pieces at a time.
Make sure they're well-coated
and then place them back on the tray as well.
You should have plenty of sauce with both of these recipes
to coat the chicken wings well,
and you may have a little bit of sauce left over
that you can use as an extra dipping sauce.
Once the chicken wings are all covered in sauce,
place them back in the oven for another 10 minutes.
When they're done, they'll be beautifully golden and crispy.
If I have any sauce left over
for the soy garlic ginger ones,
I like to dip them again before serving
because the more sticky sauce, the better.
And for the honey mustard ones,
I'll usually serve any remaining sauce
separately as a dipping sauce.
Whichever flavor you choose,
just remember that they're highly addictive
and will disappear fast,
so make sure you make enough
because you certainly wouldn't wanna run out
in the middle of the game.
For more delicious game day appetizers and food,
make sure to check out my website
because I've got guacamole, pico de gallo, pulled pork,
and just about every other recipe you need
to feed some very hungry fans.
I hope you guys enjoyed this video,
and if you did, make sure to give it a thumbs up.
Share it with your family and friends
and I will see you again next week.
(upbeat music)