Martha's Spicy Sweet Chicken Wings

Submitted by alligirl

"'This great recipe for spicy-sweet chicken wings is courtesy of Suvir Saran and can be found in "American Masala." ' Taken from MarthaStewart .com and posted for ZWT. Time listed DOES NOT include time to marinate."

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 6 appetizer servings
• Serves: 6

ingredients

• 5 tablespoons honey
• 2 tablespoons canola oil
• 1 teaspoon coarse salt
• 1 teaspoon fresh ground pepper
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon ground cumin
• 2 lbs chicken wings, halved at joint (discard tips or save for stock)
• 1 tablespoon white wine vinegar
• coarse sea salt

directions

1. In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight.
2. Preheat oven to 400 degrees.
3. Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes.
4. Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes.
5. Sprinkle wings with sea salt and let stand 5 minutes before serving.

Reviews

[gigimimiriri]

These wings are scrumptious!! I've made two batches in 5 days. The first batch, while great, came out a bit too charred, but still tasted delicious. For the second batch, I tweaked the brush-on sauce a bit... added a half tsp extra of the garam masala spice and also added about 1/4 cup of Sweet Chili Sauce. The other thing I did was this: during the first baking time, I turned the wings once about 25 minutes through, then let them bake for another 15 minutes. Then when it was time to bake after brushing on the sauce, I turned the wings over after they started to brown (about 8 minutes), brushed on remaining sauce, then baked another 10 minutes. This prevented them from being too charred on one side, and also made them come out evenly browned. These will be in my regular rotation!

 

[yamakarasu]

Delicious! Mine were a little different because I used brown sugar since I was out of honey. I didn't even brush them with the extra mixture; I was a bit lazy and just let them bake for the entire time and they still came out great! So I imagine they'd be even better with the honey and the extra sauce. Definitely will be making these again; thanks!

 

[breezermom]

Tagged this in I recommend from I'mPat. These are delicious, and I'll definitely make these again. I just have to figure out how to keep the wings from charring so much and still get them crispy. Following the directions my wings came out black. I solved the thick initial marinade problem by heating the honey in the microwave at power level 3 for 40 minutes, then whisked in the other ingredients....spread easily over the wings. Marinated for 3 hours, then I put them in the oven. Heated the honey for the glaze as well so it would spread easily, and they turned out very tasty. Sweet but with a bit of heat. Loved them. Thanks Pat!

 

[I'mPat]

end product was sweet spicy melt in your mouth chicken wings. My only problem was when I made up the marinade mix it was so thick it was like glue and would not coat the wings so added some hot water and whisked than in and the marinated the wings for about 4 hours amd when I cooked them I poured the marindade over and baked for 35 minutes and the drizzled about half the honey mix over for that last 15 minutes of baking and the result was crispy sweet wings with a bit of pow factor. Thank you alligirl, made for Everydat A Holiday tag game.

 

[Chef PotPie]

We LOVED these wings! I threw frozen wings right in the bag with the marinade the day before, so they ended up being in there for about 26 hours. The marinade became nice and thick in the thawing process and the flavor of the cooked wings was fantastic. Next time I'm going to do chicken thighs using this marinade. This is a keeper! Thanks Alli!