Sunday, February 7, 2010

Game Day (Or Any Day) Munchies: Zesty Ancho Chile Glazed Wings

 
It's Super Bowl Sunday, and by now you probably have all of your game day munchies prepared and ready to go.  I thought I'd share a recipe that you might want to stick in you back pocket for future game day celebrations (March Madness is just around the corner) or just for general everyday snacking.  I came up with this a while back, just messing around and trying to come up with an alternative to generic run-of-the-mill buffalo wings.  These wings are coated liberally with lemon pepper and ancho chile powder (I love this stuff), baked until skin is golden brown and crisp, then brushed with a sweet, spicy glaze.  I think these wings have a bit of a kick to them, but feel free to add a thai chile to the glaze if you require a little more heat.

Zesty Ancho Chile Glazed Wings

2 lbs wing pieces
Ancho chile powder
Lemon pepper seasoning

For the glaze:

1/2 cup Dale's reduced sodium steak seasoning (if not available, you can use 1/2 cup of reduced sodium soy sauce)
1 tsp chili oil
1 tsp sesame oil
4 tbsp light brown sugar
1/2 tsp Dijon mustard
the juice of one lime

Place chicken wing pieces in a large bowl and coat liberally with lemon pepper and ancho chile powder.  Seasoned wings can be refridgerated overnight or used same day (set aside for at least two hours in the fridge before baking).
This is a small batch, just for illustrative purposes

Preheat oven to 475°F.

In a medium saucepan, whisk together the glaze ingredients.  Cook over medium-high heat just until mixture thickens and coats the back of a spoon.  Remove from heat, transfer glaze to a bowl and set aside.
This is about the right consistency...

Line a baking sheet with aluminum foil (you can skip this step if you'd like, but I like to do this for easy cleanup) and spray with a non-stick cooking spray (to prevent the wing pieces from sticking).  Place wing pieces onto baking sheet.  Drizzle a bit of vegetable oil (or your favorite neutral-flavored cooking oil) onto each wing piece.  Bake in a 475°F oven for about 45 minutes (or until the skin is golden and crispy).  About five minutes before removing wings from oven, brush them with the prepared glaze and return to the oven.  
After removing from oven, turn wing pieces over and brush with additional glaze so that both sides are coated.  Let stand for about a minute or two before serving.

3 comments:

  1. These look great! I have to go on a chicken wing hiatus for a while, but I'll be back for the recipe!

    ReplyDelete
  2. I hear ya about the chicken wing hiatus. Same here, but I'll be ready for the NCAA tourney next month. :)

    ReplyDelete
  3. Crispy Munchies Great snack ideas.
    I need more superfoods in my life!!

    ReplyDelete

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