You’re at a Christmas party, standing, talking to a few strangers, holding a drink in one hand, and balancing a paper plate in the other. It’s filled with snacks – your dinner for the night. But the plate’s slipping. The chips on one side are too light to even out the weight, and the watery dip is soaking and bending the plate precariously. You turn and find a dusty shelf to place your drink, and quickly free your hand to lift the edge of your plate before a carrot rolls off onto the carpet.
“You okay?” one of the strangers asks. The group was watching you the entire time, having already finished their snack dinners before you arrived.
You nod your head, and look down at a chicken wing on your plate. A staple party food. A greasy one that looked delicious when you chose it, but didn’t seem like the best choice at the moment. Where are the napkins? Did someone hide them to punish me for being late?
You listen to the conversation, not saying a word as you finish everything on your paper plate. But the chicken wing’s still there. Why did I take that chicken wing?
Chicken wings are a great party food. For the laid-back parties where you’re surrounded by close friends and family who are comfortable with you having sauce on your face, and trying their best not to tell you when you do. The kind of party where you can completely relax in good company and conversation, and pig out on snacks and down plenty of cocktails and beer.
If you have one of those cozy parties coming up, make these lip-smacking sweet and spicy chicken wings.
The key ingredient to this chicken wing marinade is Worcestershire sauce. The malt vinegar, molasses, anchovies, tamarind extract, and cloves of the sauce give the marinade a nice zing.
And when mixed with lemon juice, tomato paste, fresh garlic, honey, and a dash of Smoked Serrano Chili Powder) and Tabasco sauce – you won’t need a napkin because you'll be busy licking your fingers!
And if you're looking for more delicious chicken wings ideas, click on the images below for more recipes on Season with Spice:
Sichuan Chicken Wings
Spicy Sichuan Chicken Wings
And if you're looking for more delicious chicken wings ideas, click on the images below for more recipes on Season with Spice:
Sichuan Chicken Wings
Sweet & Spicy Chicken Wings recipe by Season with Spice
What you'll need:
15 chicken wings - rinse in cold water and pat dry
Marinade:
1 tbsp olive oil
4 cloves of garlic - minced
1/4 cup lemon juice
1 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tsp Tabasco sauce
1/4 tsp to 1/2 tsp of Season with Spice's Smoked Serrano Chili Powder
2 tbsp honey
Seasoning:
Sea salt, to taste (I used our Thai Sriracha Sea Salt)
Drizzles of honey for glaze
Method:
1. In a large bowl, mix together the marinade ingredients. Season the chicken wings with salt before coating well in the marinade. Cover, refrigerate for at least an hour (overnight is best).
2. Preheat oven to 425F (220C).
3. Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep the leftover marinade still in the bowl for later). Drizzle a bit more honey over each wing for a nice light glaze.
4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 15 minutes, or until the chicken is crispy and golden brown. Lightly sprinkle with Thai Sriracha Sea Salt for a good kick. Serve warm - with or without napkins:)
Notes:
1. Feel free to cut down smoked serrano chili powder for a less spicy version.
What you'll need:
15 chicken wings - rinse in cold water and pat dry
Marinade:
1 tbsp olive oil
4 cloves of garlic - minced
1/4 cup lemon juice
1 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tsp Tabasco sauce
1/4 tsp to 1/2 tsp of Season with Spice's Smoked Serrano Chili Powder
2 tbsp honey
Seasoning:
Sea salt, to taste (I used our Thai Sriracha Sea Salt)
Drizzles of honey for glaze
Method:
1. In a large bowl, mix together the marinade ingredients. Season the chicken wings with salt before coating well in the marinade. Cover, refrigerate for at least an hour (overnight is best).
2. Preheat oven to 425F (220C).
3. Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep the leftover marinade still in the bowl for later). Drizzle a bit more honey over each wing for a nice light glaze.
4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 15 minutes, or until the chicken is crispy and golden brown. Lightly sprinkle with Thai Sriracha Sea Salt for a good kick. Serve warm - with or without napkins:)
Notes:
1. Feel free to cut down smoked serrano chili powder for a less spicy version.
