Recipe courtesy of Alex Guarnaschelli
Deviled Chicken Wings
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- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4-6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 40 g
- Saturated Fat
- 12 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 19 g
- Cholesterol
- 138 mg
- Sodium
- 600 mg
This recipe can go so many ways because anything can be deviled if made with some spicy condiments. I always take the spicy richness of a deviled egg as my inspiration for a recipe like this. I bake the chicken wings until crisped, or you could make them in the air fryer. I know that fried wings are the most craveable, but the combination of spices and butter is the sneak attack in this recipe. I serve with a cucumber salad with lemon juice and a few pitted dates for a crunchy sweet contrast. Celery and carrot sticks (and some ranch or buttermilk dressing on the side) are a great companion to this too. You can also serve it with a cooling yogurt raita or chopped iceberg with red wine dressing. Refrigerate the carrots and celery or lettuce so they’re ice cold. Like it extra spicy? Add more sambal. The Sweet and Sour Ranch Dressing is a great cool, tangy companion to my Deviled Chicken Wings. Make it and refrigerate so it's cold and the hot wings get dipped in there. This is somewhat creamy and somewhat vinegary. It's like a variation flavor of sour cream and onion chips in dressing form.
- Level: Easy
- Total: 55 min
- Active: 30 min
- Yield: 4-6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 40 g
- Saturated Fat
- 12 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 19 g
- Cholesterol
- 138 mg
- Sodium
- 600 mg
Ingredients
Sauce:
Chicken Wings:
Sweet and Sour Ranch Dressing:
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Directions
- For the sauce: In a small pan, heat the olive oil, then add the shallots and garlic. Season with salt and lightly fry until tender and browned, 3 to 5 minutes. Stir in the ketchup and lightly cook for 2 minutes to intensify the taste. Whisk in the ginger, mustard, sambal, hot sauce and lime juice. (Add an additional teaspoon of sambal if you prefer more spicy.)
- Preheat the oven to 450 degrees F.
- For the chicken: In a large bowl, combine and coat the chicken with the garlic powder, olive oil, smoked paprika, garlic and a generous pinch salt. Line two baking sheets with parchment paper and spray the parchment with nonstick spray. Arrange the chicken wings in a single layer with space between each. (The space between is what creates browning and crisping.)
- Place the baking sheets in the center of oven and bake for 10 minutes. Lower the heat to 375 degrees F and bake until cooked through, 12 to 15 minutes more. Heat the sauce, then stir in the butter and put it back in the serving bowl.
- Toss the hot wings right into the sauce to coat. Serve with lime wedges on the side.
- For the dressing: Combine the sour cream, buttermilk, mayonnaise, dill, honey, apple cider vinegar, garlic powder, onion powder, hot sauce and Worcestershire sauce. Serve the wings with the dressing.
