Oven-Baked Sweet and Spicy Cherry Pepper Wings Recipe | Jeff Mauro
- Level: Easy
- Yield: 6 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 571
Total Fat: 39 g
Saturated Fat: 13 g
Carbohydrates: 9 g
Dietary Fiber: 0 g
Sugar: 8 g
Protein: 43 g
Cholesterol: 293 mg
Sodium: 690 mg - Total Time: 10 hr 10 min (includes chilling period)
- Active Time: 20 min
These wings are a game day superstar, delivering an irresistible blend of fiery heat and caramelized sweetness, all with ultra-crispy oven-baked skin. My secret weapon? A sprinkle of baking soda and salt for that unbeatable crunchno frying required. Fire up your oven and wow your crowd with this foolproof crowd-pleaser!
Ingredients:- 3 to 3 1/2 pounds chicken wings (mixed flats and drumettes, roughly 30 pieces)
- 2 teaspoons baking soda
- 1 teaspoon kosher salt, plus extra as needed
- 4 tablespoons unsalted butter
- 1/4 cup dark brown sugar
- 2 to 4 tablespoons hot cherry pepper relish
- 2 tablespoons white wine vinegar or rice vinegar
- Line two rimmed baking trays with foil, then put a wire rack in each one.
- Dry the chicken wings thoroughly using paper towels, place them in a big bowl, and sprinkle them with baking soda and salt. Toss to coat well. Spread the wings evenly onto the racks, allowing a little space between each. Place in the fridge, uncovered, for at least 8 hours and up to 24 hours.
- Set your oven to 425F.
- Put one tray of wings in the oven, baking for 35-40 minutes, flipping halfway through, until the skin is crispy, golden, and fully cooked.
- For the sauce: In a small saucepan over medium heat, melt the butter, then stir in the brown sugar until incorporated. Mix in 2 tablespoons of cherry pepper relish (use 4 tablespoons for extra heat) and the vinegar. Bring the mixture to a simmer. Remove half of the sauce from heat and transfer to a large bowl, seasoning with salt to taste. Place the baked wings in the bowl, tossing to cover with sauce, and move them to a serving dish. Repeat the process for the second batch of wings and sauce. Serve straight from the oven while hot.
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