Our family loves wings, especially on game nights. Wings of all types. Hot wings, Buffalo wings, Thai wings, crispy breaded wings, honey garlic wings. All wings.
This recipe is for a sticky and spicy creole wing which my husband discovered in an old magazine many years ago. Over time, we have adjusted and added to the recipe and it is now a favourite of ours. Packed with an abundance of flavour, it has a sweet and spicy bite. We’ve used this marinade/sauce for chicken thighs many times as well, served with rice ( the sauce is amazing drizzled over rice) and veggies for a full dinner.
It is a super easy recipe but does take some pre-planning as you need to pre-bake the wings/thighs and then add the sauce and let it marinade for a minimum of 6 hours. Overnight is even better.
INGREDIENTS
Sauce:
1 cup olive, canola or vegetable oil
1 cup soya sauce
1 cup lemon juice
4 cups brown sugar (yes, that much)
2 tsp salt
6 tbsp chili powder
3 tbsp garlic powder
1/2 tbsp cayenne pepper (more for spicier)
4 lbs chicken wings
DIRECTIONS
Preheat oven to 350 F.
Bake unseasoned wings on a rimmed baking sheet for 35 minutes just until cooked. (165 degrees or until juices run clear).
While wings are baking, combine marinade ingredients in a large bowl.
Remove from oven and pour marinade over the wings. Cover and refrigerate for minimum of 6 hours but overnight is better.
Reheat by broiling for 10 - 15 minutes, turning the wings periodically to caramelize all sides.
